Step-by-Step Instructions

• In a small saucepan over medium heat, combine 1 cup of blueberries, 2 tablespoons of sugar or honey, and 1 tablespoon of water. Cook for about 5–7 minutes, stirring occasionally, until blueberries start to burst.
• Gently mash some of the cooked blueberries to achieve a saucy texture while leaving some pieces whole. Stir in 1 teaspoon of lemon juice and adjust sweetness. Set aside to cool.
• For a thicker swirl, reduce heat to low, stir in ½ teaspoon of cornstarch mixed with 1 tablespoon of cold water, and cook for 1–2 minutes until slightly thickened.
• In a mixing bowl, add 2 cups of Greek yogurt, 2-3 tablespoons of honey or maple syrup, 1 teaspoon of vanilla extract, and a pinch of fine sea salt. Whisk until smooth and creamy.
• Lightly mist silicone molds with nonstick cooking spray. If using a baking tray, line it with parchment paper.
• Mix together ½ cup of granola, crushed biscuits, chopped nuts, and shredded coconut. Drizzle in melted coconut oil or butter. Press about 1 teaspoon into each mold.
• Spoon half of the cooled blueberry sauce into the yogurt and gently fold to create swirls.
• Spoon the yogurt mixture into molds, top with reserved blueberry sauce, and use a toothpick to create additional swirls.
• Freeze the molds for at least 3–4 hours or overnight until completely firm.
• Let the bites sit at room temperature for 3–5 minutes or thaw in the refrigerator for 30–45 minutes before serving.