2 cup almonds
1 tablespoon coconut oil
1 tablespoon maple syrup 

1 cup blueberries
2 tablespoons coconut powder (dried coconut process into powder) 

To make the crust: Process the almonds into powder in a food processor. Add the the coconut oil and maple syrup and process until it all sticks together in a ball. Press into two single-serving lined tart tins. Put in the fridge for 30-60 minutes or until solid.

Fill with blueberries and sprinkle with coconut powder.