Heat blueberries, jam, honey and lime juice in a small saucepan on a medium heat.
Whisk until combined.
Once ingredients are combined add lime zest and mix once again.
Cover saucepan and lower heat to simmer and allow fruit mixture to stew for approx. 15 mins.
Once you have a nice fruit compote, set aside and allow to cool, then refrigerate.
Once the compote is cold place yogurt, almond milk and fruit compote in blender.
Blend ingredients to a smoothie consistency, free of lumps.
Carefully pour blended ingredients into popsicle moulds and place in freezer.
Once popsicles have begun to form, but have not completely frozen, push a popsicle stick into the center of each mould and return to freezer.
Leave popsicles to freeze overnight.
Heat chocolate and coconut oil in a small saucepan and whisk until melted and thoroughly combined.
Remove popsicles from moulds - run the base of the moulds under warm water and then carefully tug each popsicle stick until they release.
Place popsicles on a large plate or tray and slowly drizzle with melted chocolate.
Once chocolate has hardened you can wrap each popsicle in wax or parchment paper and return to the freezer.