- Preheat the oven to 350°F (180°C).
- Combine the blueberries, lemon juice, and vanilla in a bowl. Mix well and use the back of a fork to mash some of the blueberries gently. Pour into an 8- or 9-inch baking dish.
- Cut the solid coconut oil into small pieces and add to the almond flour. Rub the mixture until it resembles coarse breadcrumbs. Stir in the shredded coconut. Scatter the mixture on top of the blueberries. Bake in the oven until golden and crispy, approximately 20 minutes.
- Meanwhile, finely chop the nuts and toast them in a hot, dry pan until golden. When the tart is ready, sprinkle with the toasted nuts and serve.
All nutritional data are estimated and based on per serving amounts.
- Calories: 101
- Sugar: 10 g
- Fat: 6 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 1 g