Make the paleo pie crust according to the instructions here (multiply ingredients by 1.5x), but don't bake. Form the dough into a ball and chill in the fridge while you do the steps for the filling.

In a large bowl, combine the blueberries, coconut sugar, and lemon. Mash the blueberries with a fork to get their juices flowing. You want most of them whole so don't go overboard with this. Also, if you're using frozen blueberries you probably don't need to do this. Let sit for 30-60 minutes while the paleo pie crust dough is chilling.

Preheat oven to 350° F. Lightly grease a 9-inch pie pan.

Divide the dough into pieces, using 2/3 for the bottom crust and 1/3 for the top crust. Roll out the bottom piece of dough and place carefully into the pie pan.

Check the blueberries to see how much liquid they have released. If it's more than 1/2 cup, remove some of the liquid. Mix in the chopped dark chocolate and transfer the mix to the pie pan.

Roll out the top piece of dough and place on the pie. Trim off the crust that's hanging over the edges. Pinch the edges together.

Transfer the paleo blueberry pie to the oven and bake for 1 hour. If the edges start to get too brown, wrap them in aluminum foil.

Let the pie cool for 15-20 minutes before serving.