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Heat the frozen blueberries in a small pan and add the agave syrup. Simmer on low heat until the blueberries turn into a sticky marmalade.
Mix the coconut and coconut flour in a bowl.
Give the marmalade a good mix, then pour it over the coconut. Mix it all up to form a thick purple paste consistency.
Using your hands, roll the mixture into mini oval shapes and place them on a flat plate.
Place the egg shapes in the refrigerator for around 12-15 minutes.
Meanwhile, add the chocolate and coconut oil to a bowl. Melt the chocolate using a double boiler technique in a separate saucepan heated with water.
Add each fruity bite, one at a time, and place them onto parchment paper, and drizzle them with the remaining chocolate. Dip each one into the melted chocolate, making sure to completely cover each one.
Do one at a time and place them onto parchment paper, and drizzle them with the remaining chocolate.
While the chocolate is still wet, sprinkle over the sugar-coated fennel seeds.
Allow to cool and enjoy! Store leftovers in the refrigerator or freeze.