Homemade Blueberry Muffin Larabars (Paleo)

Homemade Blueberry Muffin Larabars-4

Aaaaand…. another homemade Larabar for you! This time blueberry muffin larabars.

These might be my favorite out of all of them. Do I say that every time?

Homemade Blueberry Muffin Larabars - www.perrysplate.com #paleo

Maybe not bars though, but bites. You probably don’t care though, right?

I’m not sure if it was the walnuts or the blueberries, but they stuck together better when I rolled them into balls. And it was easier than rolling them out on a pan.

Homemade Blueberry Muffin Larabars - www.perrysplate.com #paleo

My almost-2-year-old can scarf at least four of these in one sitting. She asks for more, but seriously… eating a wad of nuts and dates isn’t like putting a handful of popcorn in your mouth. These are substantial. And they stick with you. Although she keeps asking for more “kah-kees” (cookies) I don’t want her to get a tummy ache.

She probably wouldn’t though because she’s a beast. Have I mentioned how she likes to climb on the bathroom counter and rummage through the medicine cabinet? Luckily we don’t actually keep medicine in our cabinet, but she does have a lot of fun with toothpaste and chapstick. And the mirror.

Homemade Blueberry Muffin Larabars - www.perrysplate.com #paleo

Here are the other “kah-kee” recipes on my site!

Homemade Strawberry Cream Larabars

Homemade Chocolate-Hazelnut Larabars

Homemade Chocolate Chip Cookie Dough Larabars

Homemade Blueberry Muffin Larabars

Yield: About 18-20 bites

Prep Time: 15 minutes

Ingredients:

1 scant cup raw walnuts

1 cup raw cashews

1 drop lemon essential oil (or 1 teaspoon lemon zest or 1/4 teaspoon lemon extract)

1/2 teaspoon vanilla extract

12 medjool dates, pitted and ripped in half

1/3 cup dried blueberries


Directions:

Pulse walnuts and cashews in the work bowl of a food processor until finely chopped. Add the lemon oil, vanilla extract, and dates. Pulse until dates are minced and mixture is thoroughly combined. Add blueberries and pulse a couple of times to blend.


Pour mixture into a bowl and roll into 1-inch balls. Alternately, you could press/roll mixture out in a plastic wrap-lined baking sheet to 1/2-inch thickness and slice into bars.


These will keep in an airtight container at room temperature for about a week. (Ours never last that long!)


from Perry's Plate