Prepare the compote first, as it needs to be completely cool before assembling so it doesn’t melt the yogurt. In a small saucepan, combine the blueberries, lemon juice, and honey (if using for extra sweetness).

Heat over low heat for 5-6 minutes, gently pressing the fruit with a spoon until it breaks down into a jam-like consistency. Once slightly thickened, stir in the chia seeds for added fiber and a more gel-like texture after freezing. Set aside and allow the compote to cool completely.

In a medium bowl, whisk together the yogurt, honey, and vanilla extract until smooth and creamy. Taste and adjust the sweetness to your preference.

Spoon about 1 tablespoon of the yogurt mixture into each cavity of a mini silicone mold (for chocolates) or an ice cube tray, filling them about three-quarters full. Add about 1/2 teaspoon of the cooled blueberry compote on top, and use a toothpick or the tip of a knife to create a swirl effect.

Transfer the mold to the freezer for at least 2 hours. Once the bites are fully frozen, carefully remove them from the mold. If using a rigid tray, let it sit at room temperature for 2–3 minutes to make unmolding easier.

Serve immediately or store in an airtight container in the freezer. Before eating, let them sit at room temperature for 2-4 minutes to soften slightly.