On a parchment-lined baking sheet, arrange your blueberries into small egg shapes. You can make them as big or small as you like.

In a microwave-safe bowl, melt your white chocolate in 20–30 second intervals, stirring in between until smooth. If needed, stir in a bit of coconut oil for a thinner consistency.

Spoon or drizzle the melted chocolate over each blueberry “egg,” making sure they’re mostly covered and sticking together.

Immediately sprinkle your toppings over the chocolate before it sets.

Place the tray in the freezer for about 30 minutes, or until the chocolate is fully set.

Enjoy right away, or store in the fridge or freezer for later. They’re especially refreshing straight from the freezer!