In a food processor, pulse almonds until broken into small crumbles. Add graham crackers and pulse again until crumbs are small and uniform. With the processor on low, stream in the melted coconut oil and let mix just long enough to moisten the crumbs.

Pour crumbs into a tart pan and press evenly along the sides and bottom. Put pan into the refrigerator to chill.

In a microwave-safe bowl, melt white chocolate chips in 20-second intervals, stirring after each time, until completely melted and smooth. Let cool 5-10 minutes.

Whisk mascarpone cheese into the melted chocolate until completely smooth.

Remove tart pan from refrigerator and pour in cheese mixture, spreading evenly.

Arrange blueberries on top of cheese mixture.

Warm honey slightly, then drizzle over the top of the blueberries. Return tart to fridge to chill for at least 2 hours before serving.