Place the berries and honey in a blender and blitz to a purée (or mash with a fork).
Mix the yoghurt, vanilla extract and Granola Dust together in a large bowl. Divide the mixture between 6 ice lolly moulds, top with the berry purée, then pop a stick into each one. Place the ice lollies in the freezer for at least 4 hours, or until solid.
To make the coating, snap the chocolate into a heatproof bowl, add the olive oil, and place over a pan of gently simmering water until smooth and melted, stirring occasionally (or melt in the microwave). Take off the heat and leave for 10 minutes to cool.
Line a tray that fits your freezer with a sheet of baking paper. To remove the lollies, dip the moulds in hot water for a few seconds, then carefully remove.
Drizzle each lolly with the melted chocolate, sprinkle with a little Granola Dust, then lay them on the lined tray. (Work fast, you don't want them to melt!)
Enjoy straight away or return the lollies to the freezer for 20 minutes to get a lovely chocolate snap!