Mini Blueberry Maple Tarts In A Paleo Pie Crust

Make the jam:

1. In a pot combine the blueberries and syrup and heat over medium high. One beginning to boil/simmer, use a potato masher to mash the blueberries leaving some intact for texture.
2. Add in the chia seeds and stir to combine.
3. Reduce heat to medium low and let simmer for 8-10 minutes or until desired texture.

Make the crust:

1. Preheat the oven to 350 degrees.
2. In a large bowl combine all crust ingredients (except chopped almonds). Mix until it sticks together.
3. Line a muffin tin with inserts and divide the almond mixture evenly into six tins. It will look like more than you need but you want the crust to be thick so it doesn't fall apart.
4. Using your fingers, spread the mixture over the muffin tins pressing hard so it holds together.
5. Bake in the oven for 8 minutes. The coconut oil will be bubbling on top, let them cool and firm up for fifteen minutes.

Assembly:

1. Evenly distribute the blueberry mixture into the muffin tins.
2. Topped with chopped almonds. Bake for three more minutes to combine flavors.
3. Remove and let cool before enjoying!