Directions:

For the Sauce:

Put blueberries, coconut sugar and water in a pan and simmer until thick, 10 to 15 minutes, then set aside.

For the Crust:

Preheat your oven to 350.

Line an 9" x 9" pan with parchment paper.

Combine melted butter, almond flour and coconut sugar in a bowl and then press into the pan.

Pre-bake crust for 8 minutes, so it is just beginning to brown around the edges.

Remove crust and allow it to cool.

For the Cheesecake:

Mix cream cheese, egg yolk, sugar, lemon juice, zest and vanilla until smooth.

Spread cheesecake layer evenly over crust.

For the Blueberry Layer:

Spread blueberry sauce over the cheesecake.

For the Crumb Topping:

Combine butter, almond flour, unsweetened coconut and powdered sugar in a blender and pulse until it resembles a crumbs.

Sprinkle over the blueberry layer.

Bake 18 to 20 minutes and top is lightly browned.

Allow bars to cool completely before slicing. Enjoy!