This is from a set of recipes I did for my column in Wa Trails magazine...this is the first of 3 raw recipes, they are also vegan and gluten-free.
Blueberry Almond Bars
1 cup Medjool Dates, pitted (15 to 20)
1 cup Raw Almonds
½ cup Dried Blueberries
2 Tbsp natural Shredded, Unsweetened Coconut
1½ tsp ground cinnamon
Chop the dates up roughly. Add them and the remaining ingredients into a food processor. Pulse until chopped up, run on high for 3 to 4 minutes until finely diced and starting to stick together.
Line an 8″ x 8″ glass dish with parchment paper on the bottom, knock the mixture into the dish and flatten out, pressing down hard to compact it. Cover and refrigerate. Cut into bars of desired size, wrap each bar tightly.
For long term storage keep in the refrigerator, use up in 3 weeks for best taste.