Combine the frozen blueberries, orange juice, and 1 Tbsp maple syrup in a small saucepan over medium heat. Bring the mixture to a boil, reduce the heat, and simmer uncovered for 10-15 minutes, stirring occasionally. Set the mixture aside.
Combine the remaining ingredients (3/4 cup maple syrup, coconut oil, coconut butter, vanilla extract, and oil) in a food processor and process until smooth and no lumps remain.
*If you want a white base, use coconut butter and coconut oil, but if you don’t mind a browner color, you can use any kind of nut butter and butter as substitutes.
Pour the coconut oil/butter mixture into a parchment lined loaf pan and gently tap it on a flat surface to bring any air bubbles to the top. Next, gently spoon the blueberry mixture (make sure it is completely cooled) on top of the coconut mixture. You can make a swirly pattern with a toothpick or mix it all in with a spoon.
Place the pan in the freezer for 2-3 hours. Once it is solid, slice it into desired shapes and enjoy!
Store in an air tight container in the fridge for up to 2 weeks. You can also store it in the freezer for a less chewy, more firm texture.
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.