Preheat your oven to 350. Line a 9x9 baking pan with parchment paper for easy removal.
Combine the egg, melted coconut oil, maple syrup, 2 tbsp coconut sugar, cashew butter (or almond butter), and vanilla in a large bowl. Whisk well.
Add in the 3 cups of almond flour and baking soda. Stir to combine.
Add 2/3 of the dough mixture to the baking pan and press down using your fingers to form the bottom layer of crust. Bake this layer for 10 minutes.
While that is baking, make the filling. Combine the blueberries, 1/2 cup coconut sugar, arrowroot powder, lemon juice, and chia seeds in a bowl and stir to combine.
Remove the crust from the oven and add the blueberry mixture on top, using a spatula to spread it out evenly.
Use your fingers to add the remaining dough on top of the blueberries in tsp-sized drops.
Sprinkle the pecans and coconut on top of the chunks of dough.
Bake for an additional 25-30 minutes or until the top is golden / slightly browned.
Let the bars cool completely before lifting the parchment paper out of the pan and slicing. Enjoy! These are delicious with a scoop of dairy free ice cream! :)