In a small saucepan over medium heat, combine 1 cup of fresh or frozen blueberries, 2 tablespoons of sugar or honey, and 1 tablespoon of water. Cook while stirring occasionally for about 5–7 minutes, or until the blueberries begin to burst and release their juices.

Using the back of a spoon, gently mash some of the blueberries to achieve a slightly saucy consistency. Stir in 1 teaspoon of lemon juice and taste; adjust the sweetness if desired. Let the blueberry sauce cool completely.

For a thicker texture, mix ½ teaspoon cornstarch with 1 tablespoon cold water and stir it into the blueberry sauce. Cook on low heat for an additional 1–2 minutes until the sauce thickens slightly.

In a mixing bowl, combine 2 cups of Greek yogurt, 2-3 tablespoons of honey or maple syrup, 1 teaspoon of pure vanilla extract, and a small pinch of fine sea salt. Whisk until smooth.

Position silicone molds on a baking sheet. Lightly mist each mold with nonstick cooking spray.

In a small bowl, mix together ½ cup of granola or crushed digestive biscuits, finely chopped nuts, and shredded coconut. Press 1 teaspoon of this mixture into the bottom of each mold.

Spoon half of the cooled blueberry sauce into the yogurt mixture and gently fold it to create swirls. Use the remaining sauce for topping.

Spoon the yogurt mixture into each mold, topping with the remaining blueberry sauce. Sprinkle additional granola or chopped nuts if desired.

Freeze the filled molds for at least 3–4 hours, or overnight, until completely firm.

Once frozen, carefully pop the yogurt bites from the molds and let sit at room temperature for 3–5 minutes before serving.