Preheat your oven to 350°F (175°C). Line a square baking dish with parchment paper and set aside. Alternatively, use a candy silicone mold for individual servings.

In a large bowl, combine the almond flour, tapioca starch, maple syrup, and softened refined coconut oil. Mix until well combined. Press the crust mixture evenly into the prepared pan or distribute it into individual servings in the candy mold. Use a fork to poke holes in the crust. Bake for 8 minutes or until the edges are golden brown. Set aside to cool.

In a saucepan over medium-low heat, combine the blueberries and maple syrup or sugar. Stir constantly until the mixture thickens to a jam-like consistency. For a smoother texture, strain the seeds out of the filling. Stir in the lemon juice.

Pour the blueberry jam over the cooled shortbread crust. Freeze the mixture to set for about 2 hours, or less if using silicone molds. Once set, cut into two rows of thin bars or remove individual bars from the molds.

Melt the white chocolate chips and coconut oil together, stirring until smooth. Use a large fork to dip the bars into the melted white chocolate, ensuring each bar is evenly coated on all sides. The chocolate should set almost immediately.

Store the finished bars in the fridge to keep them fresh and firm.