These homemade blueberry muffin Larabars need just three ingredients and are whole30 approved! Quick, easy and ready in 5 minutes, this homemade Larabar recipe is whole30, paleo and vegan. Gluten Free, Dairy Free, Refined Sugar Free.
Line an 8 x 8-inch pan or loaf pan with parchment paper and set aside.
In a high-speed blender or food processor, add your raw cashews and blend until a crumbly texture remains. Add your pitted dates and dried blueberries. Blend well, regularly scraping down the sides to ensure the ingredients are all mixed.
Once the dough is thick, transfer to the lined pan and press firmly in place. Once firm, cut into 12 bars and enjoy!
* If you use standard dates, use the soaked amount, not the pre-soaked amount. Make sure the dates are firmly packed (filled to the brim of 3/4 cup). When forming the dough, if it's too thick, add a tablespoon or two of water or leftover water from the soaked dates. Homemade Blueberry Muffin Larabars can be kept at room temperature. It's best to wrap each one individually. They are best kept refrigerated and are freezer friendly.