1 gluten free sugar cone (the brand I buy is made with rice flour and has 4 g sugar per cone.)
16-60% cacao bittersweet chocolate chips, or whatever amount keeps the total g of sugar in the cone and the chips at or under 10 g sugar
5 to 10 blueberries
Microwave the chocolate chips in a microwave safe bowl for one minute or until melted. Stir until smooth. Using a butter knife, carefully spread the chocolate inside and on the top edge of the cone. Put the cone in a cup to keep it upright. Refrigerate cone for five minutes or until chocolate hardens. Rinse fruit. Hull strawberry and chop into pieces about the same size as the blueberries. Fill cone with fruit.
In 2018, this cone received a blue ribbon and a department grand champion ribbon in the baked goods division at my county fair.