Ingredients:

  • 2 cups (250g) frozen or fresh blueberries
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) fresh lemon juice
  • 2 cups (200g) desiccated coconut (unsweetened)
  • 1/4 cup (60ml) melted ghee
  • 1/2 tsp (2g) ground cardamom
  • 1/4 tsp (1g) salt
  • 1/4 cup (25g) desiccated coconut

Instructions:

  1. Place the blueberries, maple syrup, and lemon juice in the saucepan over medium heat. Stir occasionally for 12–15 minutes until the berries burst and the liquid reduces into a thick, jammy concentrate.
  2. Transfer the blueberry reduction into a mixing bowl. Stir in the melted ghee, ground cardamom, and salt.
  3. Gradually fold in the desiccated coconut, mixing until the coconut is fully saturated and the mixture forms a tacky, cohesive dough.
  4. Scoop about 1 tablespoon of the mixture and roll it between your palms to form a smooth, 1-inch sphere.
  5. Immediately roll the sphere in the coating coconut until evenly dusted.