Combine the soaked almonds and 2 c soaked dates in food processor-pulse until combined into dough. Set Aside. Prepare the blueberry puree, also in the FP-no need to wash (blueberries, psyllium and 1 c soaked dates or 1/2 c agave). Throw it all in with the almond mixture and add your lemon juice, cinnamon, nutmeg and more agave to taste, if needed.. Prepare the pecan crumble by pulsing the soaked pecans with the agave. Throw this into the bowl as well, roll into balls and dehydrate @ 115 degrees to desired crispness-at least 8-10 hours, faster if you transfer them to screens when they are not so gooey.
For breakfast bars, just press the whole recipe with wet hands into a 9×13 pyrex pan. I’d still dehydrate them so they get a little crispy.

Next time when I’m not fixing the recipe, I’ll make all the nuts, dates, lemon, cinnamon and nutmeg mixture first, roll into balls and make a thumbprint. Then I’d add the blueberry puree mixture into the thumbprint.