Homemade Blueberry Muffin Lärabar Balls

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.