Line a small baking sheet with parchment paper. Set aside.

Add the freeze-dried blueberries to a food processor and process until finely ground into a fine powder with no large pieces remaining. Scrape the sides of the food processor so all of the powder that gets stuck on the sides ends up back into the mixture.

Add the softened dates and almond flour to the food processor. Process until the mixture is evenly combined and forms a sticky dough that holds together when pressed. If the mixture feels too wet or sticky, add more almond flour. If the mixture feels too dry, add a splash of water.

Use a 1 tbsp cookie scoop to scoop the mixture and roll into balls. Optional: If the balls feel too soft for dipping, you can place them in the freezer for a few minutes to firm up.

In a microwave-safe bowl, add chocolate. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Alternatively, you can melt the chocolate on the stove using the double boiler method. If your chocolate is too thick, stir in melted coconut oil, 1 tsp at a time, until you have a chocolate that has a thin enough consistency for coating/dipping smoothly and easily.

Using your preferred dipping tool, dip and coat each ball into the melted chocolate, letting the excess chocolate drip off. Place the coated balls back on the parchment-lined baking sheet. If desired you can garnish with chocolate drizzles or crushed freeze dried blueberries. You can let the chocolate set at room temperature or in the fridge. Store leftover balls in an airtight container in the fridge or freezer.