Melt the coconut oil in a pot and add the blueberries, coconut sugar, lemon zest and juice and cook until the blueberries have all popped and mixture has thickened.

Turn off the heat and add the chia seeds and mix well until the filling is thick, like jam.

Add the dates, nuts, maple syrup, coffee, almond milk, vanilla extract and shredded coconut into a food processor and pulse until all combined. Once it's all blended, remove the lid and scoop out some dough to see if it'll hold together when you fold it into hamantaschen. You may need to add some almond milk or water, or more nuts depending on the consistency.

Scoop some dough onto a baking sheet covered in wax paper, and flatten into a circle. Add a small amount of filling and carefully fold up the sides to make a triangular shape. You may need to wet your hands for this one to press down the sides and corners. Sprinkle with coconut sugar.

Place in the freezer to set up for 1 hour, then store in a container. Defrost for 15 minutes before serving.