Preheat oven to 350° and line a 9 inch square pan with parchment paper. Set aside
In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oi. Stir together until it is well mixed and everything is incorporated evenly. Press 3/4 of the mixture (the other 1/4 will be used for the topping) into the bottom of the pan and bake for 10-12 minutes, until golden brown around the edges.
While the base is cooking, make the filling. In a sauce pan combine the blueberries, maple syrup, tapioca flour, and salt. Cook over medium heat, pressing the blueberries to break down. Cook for 7-9 minutes, until the mixture is thick and no large blueberries remain. Scrap mixture into a small bowl and refrigerate until needed.
Once the base is cooked let cool 5 minutes. While that is cooling add chopped pecans to the remaining dough.
Spread the blueberry sauce on the base then sprinkle the dough/pecan mixture evenly on top as evenly as possible. Press down gently to make sure it stays in place. Bake for 20 minutes, or until golden brown.