3/4 Cups Blueberries
3/4 Cup Dried Blueberries
2 Tablespoons maple syrup
2 Cups almond butter
1 Cup unsweetened shredded coconut, plus 2 cups for rolling
Add blueberries, maple syrup and almond butter to a food processor and pulse until well combined. Add in 1 cup coconut and process until completely incorporated. Refrigerate mixture for at least 2 hours before forming. To form, use a small portion scoop or tablespoon. Scoop portions into a bowl of shredded coconut and form by hand into small bites. Will keep up to a week in a airtight container.
California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.