Prep time 320 minutes
Cook time 27 minutes
Preheat oven to 340ºF.
Make the crust: Combine all crust ingredients into food processor, except for the coconut oil. Pulse until fine crumbs form. Add coconut oil and pulse until combined and the mixture becomes a ball. Place in an 8 inch cake tin with a fluted removable bottom and flatten crust on the base and up the sides. Spoon baking beans onto the top and bake for 27 minutes. Once ready, remove from the oven and leave to cool completely.
Make the filling: In a high-speed blender combine all ingredients above except coconut oil. Once mixture is smooth and creamy add melted coconut oil and combine fully. Pour into cooled crust and place in fridge until fully set for 3 to 4 hours.
Once set, grate some lime zest on top and add blueberries.