Preheat oven to 350F. Use 1/2 tablespoon butter to grease a 10.5" tart pan. Once greased, sprinkle with 1 1/2 tablespoons of coconut palm sugar.
Add cleaned (and dried) blueberries to tart pan and set aside.
In the bowl of a food processor or blender, combine almond flour, coconut palm sugar, baking powder and sea salt. Pulse until all lumps are removed.
Add eggs, Organic Almond Original Unsweetened Non-Dairy Beverage, butter and both vanilla and almond extracts. Process until smooth. Pour over blueberries.
If using sliced almonds, carefully place them around the perimeter of the Clafoutis.
Carefully place in oven on center rack and bake, undisturbed, for 55 to 60 minutes, until edges are brown and center looks firm.
Remove and cool on a wire cooling rack for 10 to 15 minutes. Clafoutis will deflate a bit as it settles. Cut and serve warm. Enjoy!