Add the cookies to a food processor and pulse until they finely crushed, then add the coconut oil, mix together.
Line a muffin tray with cupcakes paper. Using a small spoon press the mixture into the bottom of each paper.
Melt cacao butter. Pour hot water into a large bowl, place a smaller bowl into this bowl, pour cocoa butter, stir until melted.
Add all ingredients, except blueberries, to a food processor and process until the texture is very smooth and creamy. Add the blueberries and process until combined.
Using spoon pour the filling evenly over the crusts.
Freeze until firm, about a few hours. Remove the papers. Garnish with blueberries.