Homemade Blueberry Muffin Larabar 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 teas vanilla extract)
- 2 teas lemon juice
- pinch of fine grain salt
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 teas at a time.
Add in chopped nuts, dried blueberries, vanilla seeds or extract, 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.