Preheat oven to 375° F.
Spread the almonds over a baking sheet and bake until slightly toasted and aromatic—about 10 minutes. Keep an eye on them.
Remove almonds from oven and allow them to cool. Once cooled, put them into a food processor or high-powered blender along with the dried blueberries and the dates.
Pulse the mixture to break everything apart. Blend for about 15-20 seconds and, if using a high-powered blender, use the tamper to press down on the ingredients. Pulse, blend, and keep this going until the mixture is sticking together and forming a bit of a ball.
Empty the mixture onto wax paper or parchment. With your hands, press the mixture down and form as best of a square as you can, about 8 x 8".
Wrap/secure with the wax or parchment paper and place in the fridge for about an hour.
Remove from fridge, cut into 12 smaller square, place in a container, and refrigerate for up to three weeks.