Homemade Blueberry Muffin Larabars
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Homemade Blueberry Muffin Larabars
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| Servings | Prep Time |
| 10people | 15minutes |
| Passive Time |
| 30mintutes |
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Ingredients
- 1cup unsweetened dried blueberriesI used Brownwood Acres Unsweetened Dried Blueberries
- 2 cups cashewsI used raw cashews
- 1tsp lemon juice
- 1/2 tsp vanilla extract
- 1cup dates12-14 pitted
- pinch sea salt
Instructions
- Soak the dates for ~5 minutes in warm water
- Place the blueberries in the food processor and pulse until the blueberries are somewhat combined
- Add the lemon juice, vanilla extract, and sea salt to the blueberry paste and pulse again until thoroughly mixed
- Add the dates to the food processor and pulse until thoroughly combined
- If the mixture seems dry, pulse in a small amount of water starting with 1 tsp
- Next, add the cashews to the food processor and pulse until the blueberry-date mixture is well combined with the cashews. If you prefer a crunchier bar, you can pulse only for a few seconds, or just fold the cashews in
- Line an 8″ or 9″ square baking dish with parchment paper
- Spread the fruit and nut mixture in the pan, refrigerate 30 minutes, and enjoy! These keep a couple weeks in the fridge and months in the freezer.