Homemade Blueberry Muffin Lärabar Balls
Adapted, just a little, from EatingBirdFood
Ingredients
Makes about 22 balls
1 cup cashews
1 cup almonds
1 cup Medjool dates (about 12), roughly chopped
1 cup dried blueberries
Seeds from 1 vanilla pod (or 1 teaspoon vanilla extract)
2 teaspoons lemon juice
Pinch of fine grain salt
Directions
Place cashews and almonds in the bowl of a food processor. Pulse until chopped into small pieces. Transfer to a bowl and set aside.
Place chopped dates in the food processor and pulse until a thick paste forms. If the dates are too dry add some water, 1 teaspoon at a time.
Add in chopped nuts, dried blueberries, vanilla seeds, lemon juice, and salt.
Pulse until everything is combined. You might need to stop the food processor a couple of times and scrape the sides of the bowl with a rubber spatula.
Scoop one tablespoon of mixture and using your hands, form into balls.
The balls should last for a couple weeks at room temperature, but store them in an airtight container in the refrigerator or freezer for prolonged shelf life.