In a large mixing bowl, combine fresh blueberries, chopped pecans, blended cottage cheese, maple syrup, and vanilla extract. Fold until fully combined.

Scoop approximately 2 tablespoons of the mixture and shape it into small clusters. Place them on a parchment-lined baking sheet.

Transfer the baking sheet with clusters to the freezer and allow them to freeze for about 90 minutes until firm.

While the clusters are freezing, melt dark chocolate chips and coconut oil together in a microwave-safe bowl.

Carefully dip each cluster into the melted chocolate and allow excess chocolate to drip back into the bowl.

Return the dipped clusters to parchment paper; sprinkle a pinch of sea salt on top.

Allow chocolate to harden at room temperature for about 30 minutes, or refrigerate to speed up the process.

Store any leftovers in an airtight container in the fridge for up to 5-6 days.