Who else loves Larabars? The ingredients are super clean. They’re gluten free, dairy free, paleo, and raw vegan. Plus, they’re delicious. My only criticism is they’re a little expensive. So why not create a copycat recipe? The blueberry muffin flavor is my favorite.
The hardest part of making these bars was finding unsweetened dried blueberries. Most dried blueberries are full of added sugar or freeze dried. Thankfully, I came across these unsweetened dried blueberries from Brownwood Acres, and they are beyond delicious. I put them in my yogurt all the time and make blueberry muffins with them when I do not have fresh blueberries. Once you have the blueberries, all you need are cashews, dates, vanilla extract, lemon juice, and a pinch of salt.
First, soak the dates in warm water for about 5 minutes. While the dates are soaking, place the blueberries in the food processor and pulse until the blueberries are somewhat combined. Add the lemon juice, and pulse again. Next, add the vanilla extract, and pulse.
After about five minutes, drain the dates, pat them dry, and add them to the food processor. Pulse the ingredients until they are well combined. If the blueberry-date mixture seems dry, add a small amount of water, starting with one teaspoon. Keep in mind, the natural oils of the cashews will add moisture to the bars.
Next, add the cashews to the food processor, and pulse until the blueberry-date mixture is well combined with the cashews. If you prefer more of a crunchy bar, you may choose to fold the nuts into the mixture or pulse half the nuts in and fold in the other half.
Line an 8″ or 9″ baking pan with parchment paper, and evenly spread the soon-to-be homemade blueberry muffin larabars in the pan. Feel free to use a smaller pan to make the bars thicker.
Refrigerate for at least 30 minutes & enjoy!