crust and crumble:
1/4 cup smooth almond butter or cashew butter
3 tbsp organic coconut oil refined, melted and cooled to almost room temp
1/4 cup maple sugar or coconut sugar
2 Tbsp pure maple syrup
Grated zest of one lemon
1 tsp lemon juice
1 tsp pure vanilla extract
1 2/3 cups blanched almond flour
1/3 coconut flour
1/2 tsp baking soda
1/4 tsp salt
blueberry filling:
3 cups fresh blueberries
1 Tbsp lemon juice
2 Tbsp maple or coconut sugar
1 Tbsp arrowroot starch or tapioca