Creamy and fruity no-bake truffles made with white chocolate and crushed freeze-dried blueberries. Perfect for gifts or indulgent snacking.

1 cup white chocolate chips

1/4 cup heavy cream or coconut cream

1/2 teaspoon pure vanilla extract

1/4 cup freeze-dried blueberries, finely crushed

Pinch of salt

Optional: extra crushed blueberries or powdered sugar for rolling

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Combine the white chocolate chips and cream in a heatproof bowl.
Melt the mixture using a double boiler or microwave in 20-second bursts, stirring each time, until smooth.
Stir in vanilla extract, crushed freeze-dried blueberries, and a pinch of salt.
Refrigerate the mixture for 1–2 hours until firm enough to scoop.
Using a melon baller or spoon, scoop small portions and roll into balls.
Roll the truffles in additional crushed blueberries or powdered sugar if desired.
Store in an airtight container in the fridge until ready to enjoy.

Use coconut cream and dairy-free white chocolate for a vegan/dairy-free version.

Do not substitute fresh or frozen blueberries; they add too much moisture.

Crush freeze-dried blueberries using a food processor or rolling pin in a zip-top bag.

Add lemon zest, chopped nuts, or crushed cookies for variation.

Truffles can be stored in the fridge for up to a week or frozen for up to a month.