For the dough, in a food processor, combine the coconut flour, buckwheat flour, flax seed, psyllium husk, lucuma, dates and salt, and process until the dates are very finely chopped and it is all well combined.
Add the vanilla, squash, coconut nectar, pecan butter, and coconut butter and process until smooth like dough. Mix in the chopped hazelnuts and dates.
Press the blondies into a 1 1/2 inch square on a foil lined sheet pan. Place in the freezer until set (about an hour), then cut into 12 squares and enjoy! Store in the fridge.