Blueberry Energy Bars – Squeaky clean and delicious!
So, after trying our cherry chocolate torte snack bars, I couldn’t wait to try other versions. (Note: I’m using the term “snack bars,” but I really mean copycat Larabars) It took me a while before I could actually TRY another version, we liked the cherry ones so much.
These are our other favorites. Sophie looooves them.
Sophie’s got some serious texture issues with most meats and protein foods (even peanut butter), and now that we’re off dairy, I’m always looking for ways to help her fill up at mealtime. These fruit and nut bars are a way around it. It’s like the spinach-in-the-smoothie of snack time. Sophie doesn’t like eating nuts or most dried fruits, but when they’re made into a Larabar–excuse me–snack bar, she’s all over them. They almost have the taste of a blueberry muffin.
What I love about these is how simple and straightforward they are. Just a few ingredients blended together that somehow taste more than the sum of their parts. I love that.Print
If you want an even finer texture, you can pulse the nuts and the dried fruit separately before pulsing them all together.
- 1c dates, pitted
- 1c dried blueberries
- 1c raw cashews
- 1c almonds (I used sliced almonds)
- 1 tsp vanilla
- 1/2 tsp cinnamon
- water, if needed
- Place all ingredients other than water in bowl of a food processor (fitted with a metal blade). Pulse until very fine and well blended. The mixture will pull away from the side and form into a big ball. If your fruit is very dry or needs a little coaxing to come together, add water 1 teaspoon at a time while the food processor is running, just until it comes together.
- Pat mixture into an 8 x 8 metal or glass baking dish. Refrigerate until firm, then slice into 16 squares for serving.
- Store leftovers in the refrigerator up to 1 week, or the freezer up to 2 months.