The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Recipe prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Vanillacrunch.


For the filling:

  • 2 cups raw cashews
  • 1/2 cup coconut oil
  • 1/4 cup cacao butter
  • 1 cup plant-based milk made with the NutraMilk
  • 3/4 cup maple or rice syrup
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • A pinch of fine sea salt

For the colors

  • 1 tbsp. turmeric
  • 1 tbsp. matcha powder
  • ½ cup freeze-dried blueberries
  • ½ cup freeze-dried strawberries

For the coating

  • 1 cup of dark chocolate
  • 2 tsp of coconut oil


  • Place cashews in the NutraMilk container and press Butter Cycle for 4-5 minutes until cashew butter is made.
  • Add the rest of the filling ingredients in the NutraMilk container and press Mix Cycle until everything is well combined.

  • Pour and divide filling in 4 equal parts (for each of the colors) in separate dishes.
  • Add color to each filling mixture and blend with hand blender/whisk or The NutraMilk.
  • Pour fillings in bar silicone molds and freeze a few hours, preferably overnight.

  • In 1-quart saucepan, heat chocolate and coconut oil over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Using 2 forks, dip and roll frozen bar fillings, one at a time, into melted chocolate; tap off excess chocolate. Place on lined cookie sheet. If chocolate has cooled too much, reheat. Repeat with remaining bar fillings.
  • Refrigerate bars about 10 minutes or until chocolate is set. Enjoy!