1 package tempeh, cut into strips

For the Marinade:

¼  cup coconut oil, melted
¼  cup light coconut milk (from a can)
2 tbsp unsweetened shredded coconut
2 tbsp sesame seeds
½ tsp sea salt
¼ tsp turmeric
1 tsp garlic powder
1 tbsp tamari or soy sauce
¼ tsp chili powder

For the BBQ sauce:
1 cup frozen Wild Blueberries
1/4 cup Ketchup
3 tbsp maple syrup
1 garlic clove, minced
4 tbsp apple cider vinegar
1 tsp chia seeds

Melt the coconut oil and pour into a wide bowl. Whisk in the coconut milk, coconut flakes, sesame oil, soy sauce, sesame seeds, salt and spices. Slice the tempeh into ¼ inch thick strips. Place strips into marinade and let sit at least 15 minutes.

Make the BBQ sauce by simmering the frozen Wild Blueberries (directly from the bag – no thawing necessary) with the ketchup, maple syrup, garlic and vinegar. Bring to a boil and then let simmer on low until it thickens. After about 10 minutes, add the chia seeds and stir well. Let simmer for 5 more minutes and remove from heat.

Heat a sauté pan with coconut oil on medium-high heat. Add the tempeh strips and sauté until golden brown. Flip each strip over and sauté other side. Remove from pan and let cool slightly. When cooled, skewer each strip. Serve in shot glasses with Wild Blueberry BBQ sauce in the bottom.