Ingredients

• BLUEBERRY JAM
  BLUEBERRY JAM
• 6 cups fresh blueberries (3 pints)
  6 cups fresh blueberries (3 pints)
• ⅔ cup raw honey
  ⅔ cup raw honey
• 2 tablespoons finely minced lemon peel, white pith removed (1 medium lemon)
  2 tablespoons finely minced lemon peel, white pith removed (1 medium lemon)
• 2 tablespoons fresh lemon juice (1 medium lemon)
  2 tablespoons fresh lemon juice (1 medium lemon)
• 2 teaspoons ground cardamom
  2 teaspoons ground cardamom
• 2 tablespoons white chia seeds
  2 tablespoons white chia seeds
• CRUST
  CRUST
• 2 cups pistachios
  2 cups pistachios
• 1 cup coconut flour
  1 cup coconut flour
• 1 teaspoon baking powder
  1 teaspoon baking powder
• ¾ cup coconut sugar
  ¾ cup coconut sugar
• 1 teaspoon ground cardamom
  1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
  1 teaspoon ground cinnamon
• 8 ounces unsalted butter, cut into cubes
  8 ounces unsalted butter, cut into cubes
• 1 large egg
  1 large egg
• 1 teaspoon vanilla extract
  1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 325°F and position a rack in the middle.
2. Make the jam: In a 6-quart Dutch oven, set over medium heat, combine the blueberries, honey, lemon peel, lemon juice, and cardamom. Bring the mixture to a boil, and then reduce the heat to low and simmer, stirring frequently, until it begins to thicken, about 30 minutes. Add the chia seed and continue cooking, stirring frequently, until the jam has thickened further and can coat the back of a spoon, 10 minutes more. Remove the pan from the heat and set aside.
3. Make the bars: Put the pistachios in the bowl of a food processor and pulse until finely ground, about 1 minute. Transfer the ground nuts to a medium bowl and add the coconut flour, baking powder, coconut sugar, cardamom, and cinnamon. Stir until combined. Use a fork or pastry cutter to blend in the butter, egg, and vanilla extract until the dough is crumbly and there are no large clumps of butter remaining. Scoop out 1 ½ cups of dough and set aside. Transfer the remaining dough to a 7 x 11-inch baking dish. Using clean hands, press the dough into the pan until the crust evenly covers the bottom.
4. Pour the blueberry jam over the crust, using a spatula to smooth it out in an even layer. Evenly crumble the reserved dough over the jam.
5. Bake until the top is golden brown, about 15 to 20 minutes. Remove the baking dish from the oven and let cool for 15 minutes. Transfer the baking dish to the refrigerator and chill for at least 2 hour so that the bars are set and slice easily.
6. When ready to serve, remove the pan from the refrigerator and cut into eighteen, roughly 2 x 2-inch bars. Transfer to a platter and serve, or store in an airtight container in the refrigerator for up to 5 days.