Make the dough: in a medium bowl, mix together the flours and butter with hand mixer until combined. Add in coconut sugar, egg and cinnamon and mix until dough forms. Chill bowl of dough in fridge for 1 hour (uncovered is fine).
Make the jam: add the blueberries and syrup to small saucepan and set over medium heat. Mash the berries with a fork as they start to soften, about 5 minutes. Add the lemon juice and chia seeds and cook for a couple of minutes ore, until jam thickens. Remove from heat and let it cool completely.
Once the dough chills, preheat oven to 350 degrees and place the dough on large piece of parchment paper on a countertop.
Add a second piece on top and roll the dough out to make a large rectangle about 1/4 inch thick.
Remove top piece of parchment paper and slice dough into 10 equal rectangles.
Line baking sheet with parchment paper (I used one from rolling out the dough)
Transfer 5 of the dough rectangles to the baking sheet, spacing them about 1 inch apart and scoop chia jam to center of each rectangle.
Add another piece of dough on top and press lightly with your fingers along the edges to encsloe them then crimp with a fork to seal
Bake until golden about 12 to 15 minutes and cool.
Scoop top layer of coconut cream of the can and put in bowl with syrup and beat with mixer until fully combined