These mini blueberry yoghurt brain bites are like little frozen yoghurt chocolates, made with wild blueberries, Greek yoghurt, collagen, creatine and a dark chocolate shell.
Whenever I have brain fog I want to reach for something easy and fun to eat and these are the perfect thing, you keep them in the freezer for that 3pm brain fog moment when you want something sweet, cold and satisfying but still actually supportive.
6
20 minutes
263
WILD BLUEBERRIES
Wild blueberries are rich in anthocyanins, the blue-purple pigments that act as polyphenols in the body. They help bring antioxidants into the recipe and make these bites feel like a proper brain-loving snack.
CREATINE
Creatine helps support the body’s ATP system, which is the energy currency used by both muscles and the brain. Because the brain has such high energy demands, creatine can be especially supportive during times of mental fatigue, brain fog, low motivation or that “I can’t think clearly” feeling.
COLLAGEN
Collagen adds protein and amino acids, including glycine, which plays a role in nervous system regulation and can help make this snack more satisfying. Adding protein to a sweet snack also helps make it feel more balanced and satiating, rather than giving you a quick hit of sugar with nothing to hold you.
GREEK YOGHURT
Greek yoghurt adds protein, calcium and live cultures, making the centre creamy while also supporting gut health, which is closely connected to mood, cognition and brain function through the gut-brain axis. The protein also helps make these bites more satiating and supportive for steadier energy.
DARK CHOCOLATE
Dark chocolate is rich in cacao polyphenols, which help support antioxidant pathways, healthy blood flow and inflammation balance which are all important for brain health. It also provides magnesium, a mineral involved in nervous system function, energy production and mood regulation.
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.
Blend until thick, smooth and creamy.
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.
Spoon or pipe the blueberry yoghurt mixture into a mini ice cube tray or silicone mould.
Fill each mould around ½–⅔ full, depending on how small you want the bites.
Optionally you can add a frozen blueberry at the centre of each bite.
Place in the freezer for 45–90 minutes, or until completely firm.
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.
Place the frozen bites onto a lined tray and return them to the freezer for 10–15 minutes while you melt the chocolate.
Add the dark chocolate and coconut oil to a heatproof bowl.
Melt gently over a double boiler or in short bursts in the microwave, stirring until smooth.
Let the chocolate cool slightly so it is melted and glossy, but not too hot.
Working in batches, place one frozen blueberry bite on a fork over the bowl of melted chocolate.
Spoon the chocolate over the top and sides, then gently tap off any excess.
Place onto the lined tray and drizzle / sprinkle immediately with freeze-dried blueberry crumbs or flaky sea salt, if using.
Repeat with the remaining bites.
Place back in the freezer for 10–15 minutes, or until the chocolate shell is set.
Make the bites smaller than you think, they are richer and easier to coat when they are mini.
Keeping the bites fully frozen before coating helps the chocolate set quickly and creates that crisp shell.
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.
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.
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