Mini Blueberry Brain Bites

Directions

For The Blueberry Yoghurt Filling

1. Add the frozen wild blueberries, Greek yoghurt, Chief Creatine, Chief Collagen, vanilla, maple or honey if using, and sea salt to a blender or food processor.

2. Blend until thick, smooth and creamy.

3. The mixture should be thick enough to spoon into the moulds. If it is too thick to blend, add an extra spoonful of yoghurt. If it feels too runny, place it in the freezer for 10–15 minutes to firm up slightly.

For The Bites 

1. Spoon or pipe the blueberry yoghurt mixture into a mini ice cube tray or silicone mould.

2. Fill each mould around ½–⅔ full, depending on how small you want the bites.

3. Optionally you can add a frozen blueberry at the centre of each bite.

4. Place in the freezer for 45–90 minutes, or until completely firm.

5. Once frozen, gently pop the bites out of the mould. If they are sticking, run the underside of the tray under warm water for a few seconds, being careful not to get water on the bites.

6. Place the frozen bites onto a lined tray and return them to the freezer for 10–15 minutes while you melt the chocolate.

For The Chocolate Shell 

1. Add the dark chocolate and coconut oil to a heatproof bowl.

2. Melt gently over a double boiler or in short bursts in the microwave, stirring until smooth.

3. Let the chocolate cool slightly so it is melted and glossy, but not too hot.

4. Working in batches, place one frozen blueberry bite on a fork over the bowl of melted chocolate.

5. Spoon the chocolate over the top and sides, then gently tap off any excess.

6. Place onto the lined tray and drizzle / sprinkle immediately with freeze-dried blueberry crumbs or flaky sea salt, if using.

7. Repeat with the remaining bites.

8. Place back in the freezer for 10–15 minutes, or until the chocolate shell is set.

Recipe Notes 

1. Make the bites smaller than you think, they are richer and easier to coat when they are mini.

2. Keeping the bites fully frozen before coating helps the chocolate set quickly and creates that crisp shell.

3. If the chocolate starts to thicken or seize, gently rewarm it and add a little extra coconut oil, 1 tsp at a time, until smooth again.

Storage

1. Store in an airtight container in the freezer for up to 1 month. Best eaten straight from the freezer or after sitting at room temperature for 2–3 minutes for a softer inside.