Add the blueberries, maple syrup, lemon juice, and cinnamon to a small saucepan and place over medium low heat. Cook, stirring occasionally, for 8-10 minutes until the blueberries have broken down a bit and the mixture has thickened. Remove from heat and let cool for 20 minutes.
Add the pecan cookies to a high speed blender and pulse a few times to break the cookies down, until they are about the consistency of coarse sand. Remove from blender and place in a small bowl.
Add the coconut milk, cream cheese, maple sugar, vanilla extract, and sea salt to the blender. Blend for 30 seconds (if your blender has a "Frozen Treat" button, use it). Pour the blueberry mixture in and pulse a few times to combine.
Distribute the blender mixture among six popsicle molds. Fill until just below the fill line. Spoon the cookie crumbs into the popsicle molds and use a knife to push the crumbs down into the popsicle. Insert the sticks into the popsicle molds. Freeze overnight, then serve and enjoy!
