Vegan Blueberry Almond Tart

For the crust:

2 cups almond meal

3 T maple syrup

1 T coconut oil, melted

1/8th tsp salt

For the filling:

1 cup blueberry juice

2 cups fresh blueberries

2 T cornstarch

1/3 cup maple syrup

Juice of 1 lemon (2 T lemon juice)

*1/2 cup toasted slivered almonds, optional

Directions:

Preheat oven to 350 degrees.

Spray a nine inch springform tart pan with cooking spray. In a large bowl, combine all crust ingredients and mix with fingers until clumpy. Pour mixture into tart pan and press down to create crust. Bake for 20 minutes until golden brown. (Next time, I'd like to try this with half the amount of crust- it was a little to much)

Meanwhile, combine 1/2 cup of the blueberry juice with the cornstarch and whisk well. Set aside. In a small saucepot, whisk together the other half cup of blueberry juice, 1 cup blueberries, maple syrup and lemon juice. Bring to a simmer and cook for 3 minutes. Slowly whisk in the juice/cornstarch mixture and keep whisking until mixture is thick. This will take about 6-8 minutes. Once thick, add the remaining blueberries.  Pour into the finished crust and refrigerate until chilled and set—about 1-2 hours. 

*I omitted the toasted slivered almonds and instead served this for breakfast with a dollop of Greek yogurt.