1
Mix the Greek yoghurt with the honey.
2
Line a small baking tin or ovenproof dish with baking paper.
3
Scatter the blueberries, chocolate and nuts over the top, keeping a little aside to press into the yoghurt at the end.
4
Spread the yoghurt over the top and stir well. Then scatter the remaining blueberries, chocolate and nuts over the top and press down gently.
5
Sprinkle a small pinch of sea salt over it.
6
Place in the freezer for at least 3–4 hours.
7
Break the yoghurt into pieces and store it in an airtight container in the freezer.
