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.

Prepared & photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Fit Mitten Kitchen.


For almond butter

  • 2 cups (300g) almonds
  • 1/8 tsp. Pink Himalayan salt (optional)

For the chocolate:

  • 2 cups dairy-free dark chocolate chips
  • 2 tsp. coconut oil

For the filling:

  • 3 Tbsp. pumpkin puree (canned pumpkin)
  • 1 Tbsp. molasses or maple syrup (or to taste)
  • 1/4 cup almond butter or your favorite nut/seed butter made with the NutraMilk
  • 1 tsp. pumpkin pie spice


Start by making almond butter if you don’t have a batch made.

  • For almond butter:
    • Place almonds and salt in the NutraMilk container.
    • Press Butter cycle, set for 12-13 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
    • Take out ¼ cup for this recipe and store the rest for later use.
  • Line mini muffin pan with 12 paper liners, set aside.
  • Melt chocolate chips and coconut oil in microwave for 15 seconds at a time, about 1 minute total, stirring in between until chips have completely melted. (You can also melt in a small saucepan on stove over low heat, or a double boiler.
  • Scoop about 1/2 tablespoon of melted chocolate into 12 muffin liners. (Scoop a little less and you should get about 16 cups.) Transfer pan to freezer and allow chocolate to set for 5 minutes.
  • While bottom chocolate layer sets, make your filling: In a small bowl almond butter, pumpkin spice, pumpkin puree, and molasses or maple syrup and mix until mixture is smooth. Set aside.
  • Take muffin pan out of freezer. Using 1/2 teaspoon, scoop a rounded ball of the pumpkin almond butter (equal to about 1 tsp) and place on solid chocolate. Gently press butter down a little bit with back of teaspoon to flatten. Cover in more melted chocolate, about another 1/2 tablespoon. Transfer pan back to freezer for another 5 minutes until set.

  • When you are ready to eat- take out of freezer and leave at room temperature for about 30 minutes before eating. Enjoy!