HIGH PROTEIN GLUTEN FREE DAIRY FREE

DIRECTIONS
+ Combine oats, 1/2 cup dried blueberries, almond butter, dates, almonds, hemp seeds, lemon zest, 6 tablespoons lemon juice, protein powder and salt in a food processor; process until a thick paste forms, 1 to 2 minutes, stopping to scrape down sides as needed.
+ Line a large, rimmed baking sheet with parchment paper. Using a 1-tablespoon cookie scoop or measuring spoon, scoop 16 rounded portions of the oat mixture onto the prepared baking sheet. Using clean hands, roll each portion into a ball. Refrigerate the balls, uncovered, until cool to the touch, about 20 minutes.
+ Finely chop the remaining 2 teaspoons dried blueberries. Whisk confectioners’ sugar and the remaining 3/4 teaspoon lemon juice in a small bowl until no lumps remain.
+ Drizzle the lemon glaze evenly over the chilled energy balls (about 1/4 teaspoon glaze each). While the glaze is still wet, sprinkle evenly with chopped blueberries.