Line a baking sheet with wax paper and set aside.
In a food processor, add the cashews, dates, coconut oil, 1 T water, vanilla bean paste and oats. Pulse until combined and you’ve created a wet dough. Add a little water if the dough seems too dry.
Add the chopped vanilla milk chips and dried blueberries. Pulse to combine.
Using about 1 T of the dough, roll into a ball and flatten slightly. Place on waxed baking sheet. Repeat with all remaining dough.
Transfer the dough bites to the freezer and leave for 15 minutes.
While the dough bites are in the freezer, make the drizzle.
In a saucepan over medium heat, melt the vanilla milk chips and coconut oil.
Whisk until smooth and creamy. Remove from heat.
Remove the dough bites from the freezer and drizzle with the melted vanilla milk chips.
Return to freezer for 10 minutes or until the drizzle has hardened. Enjoy!
These can be stored in an airtight container in the refrigerator for up to one week.
This recipe was inspired by the No Bake Chocolate Chip Cookie recipe by Half Baked Harvest.