1. In a food processor mix together walnuts, cashew nuts, and dates. Process until combined, but still crumbly.

2. Press the mixture into the bottom of a 9 inch (23 cm) tart pan.

3. Add coconut milk, blueberries, agave syrup and arrowroot to a food processor or a high-speed blender and process until smooth.

4. Pour the mixture into a saucepan and bring to boil at medium heat, whisking constantly, until barely starts to bubble, for a few minutes.

5. Remove from heat and pour the mixture into your crust.

6. Let it cool and then place in the refrigerator for at least 4 hours to let it set.

7. Decorate your blueberry tart with blueberries and coconut chips (optional).