Crust:
1 cup coconut manna, warmed
1/2 cup honey, warmed
1/4 cup coconut oil, warmed
1 tbsp lemon juice
2 cups cassava flour
1/2 tsp baking soda
1/4 tsp salt
2 tbsp coconut sugar
Filling:
3 cups frozen blueberries
1/4 cup honey
1/4 cup lemon juice
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp vanilla extract
1. Preheat the oven to 350F. Line an 8x8 baking dish with parchment paper. Make sure your ingredients are warmed and pourable (use a warm water bath for 10 minutes to get everything soft).
2. Place the coconut manna, honey, coconut oil, and lemon juice in a food processor and process until combined.
3. In a small bowl, combine the cassava flour, baking soda, and salt.
4. Add about 3/4 of the dry mixture to the food processor and pulse until just combined. Do not overmix. Add the remaining mixture and pulse once to combine.
5. Scoop out half of the crust mixture into prepared baking dish. Press the mixture to form an even layer on the bottom, working into the corners. Bake for 10 minutes.
6. While the base is baking, place all of the filling ingredients in a saucepan on medium heat. Bring to a boil and cook, stirring, for 10-15 minutes until the mixture becomes thick and sticky.
7. Pour the filling on top of the base, using a spatula to spread evenly over the surface.
8. Sprinkle the coconut sugar over the remaining crust in the food processor. Pulse once to barely incorporate. Preserving the crumbly texture of the mixture by using your hands, pour on top of the filling. Don't press, but work the crumbles in to cover all the surface area. Bake for 15 minutes, or until lightly browned on top.
9. Remove from oven, score into 9 squares with a knife, and let cool to room temperature before serving.
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