Add the pitted Medjool dates, raw cashews, smooth almond butter, vanilla extract, and sea salt to a food processor. Blend for about 1 minute until the mixture becomes a thick, sticky paste that holds together when squeezed. The dates will break down and bind everything, creating a cohesive base. I like to pulse rather than continuously blend so I can monitor the texture—you want it combined but still have some texture from the nuts, not a completely smooth butter.

Add the freeze-dried blueberries, ground flaxseeds, and fresh lemon zest to the food processor with the date mixture from Step 1. Pulse 8-10 times until the blueberries are evenly distributed throughout the mixture without being completely pulverized—you want small blueberry pieces visible for texture and visual appeal. Stop pulsing once everything is combined; over-processing will turn the blueberries into powder and lose their distinct flavor contribution.

Transfer the mixture to a clean work surface or bowl. Using a 1-tablespoon measuring spoon or small cookie scoop, portion out the mixture and roll each piece between your palms into a tight ball, applying gentle pressure to help it hold together. The warmth from your hands helps bind everything. Refrigerate the balls in an airtight container for at least 30 minutes to help them firm up and hold their shape better. I find that slightly chilled balls are easier to store and have better texture when you bite into them.