Vegan Lemon Blueberry Bites

# What You'll Need:

→ Base

01 - 1 cup rolled oats, certified gluten-free

02 - 1/2 cup raw cashews

03 - 1/2 cup raw almonds

04 - 1 cup pitted Medjool dates, approximately 10 to 12 pieces

→ Flavorings

05 - 1 tablespoon lemon zest

06 - 2 tablespoons fresh lemon juice

07 - 1/2 teaspoon pure vanilla extract

→ Add-Ins

08 - 1/2 cup unsweetened dried blueberries

09 - Pinch of sea salt

# How to Cook:

01 - In a food processor, pulse oats, cashews, and almonds until finely ground to a uniform texture.

02 - Add dates, lemon zest, lemon juice, vanilla extract, and salt to the processor. Process until mixture begins to clump and holds together when pinched.

03 - Add dried blueberries and pulse several times until combined, maintaining some larger blueberry pieces for textural contrast.

04 - Scoop tablespoon-sized portions and roll into compact balls using your hands.

05 - Place energy bites in the refrigerator for minimum 30 minutes to achieve optimal texture and firmness.

06 - Transfer to an airtight container and refrigerate for up to 1 week or freeze for up to 2 months.

# Expert Advice:

01 -

They taste bright and sweet without any processed sugar, which means you can eat three without the guilt that usually follows.
No baking required, so you'll have them ready to eat faster than you can brew tea.
The lemon zest cuts through the richness of the nuts in a way that makes you taste each flavor separately.

02 -

If your mixture feels too dry and crumbly when you're trying to roll it, add lemon juice one tablespoon at a time rather than water, since the acid adds flavor and won't make them soggy.
Don't let your food processor run continuously or you'll end up with nut butter instead of a textured mixture, so pulse and check every few seconds.

03 -