Blueberry mini pie

Ingredients

• 100 g Blueberries, fresh
• 3 tbsp Almond flour
• 3 tbsp Coconut oil, melted
• 1 tbsp Almond butter, unsalted

Method

1. Combine coconut oil and almond flour in a small bowl.
2. Spread over small ceramic bowl to make crust, and wrap in plastic foil. Refrigerate for 30 minutes.
3. Combine blueberries and almond butter in a ceramic bowl.
4. Microwave for 45 seconds. Remove from the oven and mash until foamy.
5. Spread over prepared crust and serve when cooled.
6. If you wish, you can switch layers to set the blueberries on the bottom and make a crumble on top.