Line a square baking tin with parchment paper.
Add the dates to a food processor and blitz until smooth. Add in the rolled oats,coconut and vanilla extract and blitz until well combined.
Press this into the prepared tin until evenly flattened. Set aside.
Mix the yogurt, honey and lemon juice and pour this over the oats base.
Add the blueberries into a pot with a splash of water over medium heat and let them stew until cooked through.
Dollop the stewed blueberries into the yogurt and swirl with a butter knife.
Leave the bars in the freezer for 2-3 hours or until completely set.
Once set, let the bars thaw for 5 minutes before slicing into 16 squares.
Store them in the freezer and let them thaw for 5 minutes before enjoying.