RXBAR Blueberry is already exceptionally clean with only 6 whole food ingredients and no seed oils. This DIY organic version elevates it further by using certified organic dates, pastured egg whites, and raw nuts while eliminating the processed 'natural blueberry flavor' in favor of pure organic dried blueberries.
Based on: Blueberry
· Makes approximately 20 bars
· Serving: 1 bar (52g)
Why This Recipe is Seed Oil Free
Commercial Blueberry from RXBAR often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Primary sweetener and binding agent, provides natural sugars and fiber for texture
Organic raw almonds
130g (about 1 cup) · Terrasoul Superfoods Organic Raw Almonds
Provides healthy fats, protein, and nutty flavor base
Organic raw cashews
130g (about 1 cup) · Terrasoul Superfoods Organic Raw Cashews
Adds creaminess and additional protein while balancing almond flavor
Organic pastured egg white powder
50g (about 1/2 cup) · Judee's Organic Egg White Protein Powder
Clean protein source that binds ingredients and provides structure
Organic dried blueberries (unsweetened)
155g (about 1.25 cups) · Made in Nature Organic Dried Blueberries
Provides antioxidants, natural fruit sugars, and signature blueberry flavor
Pure vanilla extract (optional)
1 teaspoon (5ml) · Simply Organic Pure Vanilla Extract
Enhances overall flavor profile and complements blueberry taste
Instructions
Step 1. Prepare your workspace by lining an 8x8 inch baking pan with parchment paper, leaving overhang for easy removal. Ensure all ingredients are at room temperature for easier processing. If dates are particularly hard, soak them in warm water for 10 minutes, then drain and pat completely dry — excess moisture will make bars too sticky.
Step 2. Process the nuts first: Add almonds and cashews to a food processor with an S-blade. Pulse 8-10 times in 1-second bursts to break them into small chunks (about pea-sized pieces). You want texture, not nut butter — over-processing will release oils and make bars greasy. Remove nuts and set aside in a large mixing bowl.
Step 3. Process the dates: Add pitted dates to the same food processor (no need to clean). Process for 45-60 seconds until they form a sticky paste that clumps together when pressed. The mixture should hold together when squeezed but not be completely smooth — some small chunks add texture.
Step 4. Combine dry ingredients: Add the egg white powder to the processed nuts and mix thoroughly with a wooden spoon. The protein powder needs even distribution to prevent clumping in the final bars. Add dried blueberries and vanilla extract, stirring until evenly distributed throughout the nut mixture.
Step 5. Create the base mixture: Add the date paste to the nut mixture. Using clean hands (slightly dampened to prevent sticking), knead and press the mixture together for 2-3 minutes until it forms a cohesive mass. The mixture should hold together when squeezed firmly — if too dry, add 1-2 additional dates; if too wet, add 1 tablespoon more egg white powder.
Step 6. Form and compress the bars: Transfer the mixture to your prepared pan. Using the bottom of a measuring cup or your hands, press down firmly and evenly, working from center outward to eliminate air pockets. The surface should be level and compact — proper compression prevents bars from crumbling when cut.
Step 7. Chill and portion: Refrigerate for at least 2 hours until firm. Remove using parchment overhang and place on cutting board. Using a sharp knife cleaned between cuts, slice into 20 equal bars (4x5 grid). Wipe knife with damp cloth between cuts to prevent sticking. Each bar should weigh approximately 52g.
Step 8. Final preparation: Allow bars to come to room temperature for 10 minutes before wrapping individually in parchment paper or storing in airtight containers. For on-the-go convenience, wrap each bar separately to prevent sticking together.
Storage
Store in airtight container in refrigerator for up to 2 weeks or freeze for up to 3 months. Bars can be eaten straight from fridge or allowed to come to room temperature for softer texture. No need to thaw frozen bars — they're enjoyable eaten frozen.
Cost Comparison
Cost per serving (homemade)$0.42
Cost per serving (store-bought)$2.49
Savings83%
Significant upfront investment for bulk organic ingredients, but massive per-bar savings. Cost drops further with larger bulk purchases and ingredient versatility across multiple recipes.