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 and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Feasting on Fruit.


For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)

For crust

  • 1 1/2 cups (180g) chopped pecans
  • 1 cup (70g) unsweetened shredded coconut
  • 8–10 (150g) pitted medjool dates

For filling

  • 12 (200g) pitted medjool dates
  • 1 1/4 cup (300g) plant-based milk made with the NutraMilk (I used almond milk)
  • 3 tbsp. arrowroot starch (you can sub cornstarch or tapioca starch)
  • 1 tsp. vanilla extract
  • 1/4 tsp. sea salt
  • 1 1/2 cup (150g) pecan halves


For almond Milk

  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.
  • Preheat the oven to 350F.
  • For the crust, combine all the ingredients in the NutraMilk and process until sticky and clumpy.
  • Press firmly into a square pan (8×8″) lined with parchment paper. Set aside.
  • For the filling, add the medjool dates, milk, arrowroot, vanilla, and salt to the NutraMilk and press ¨Mix¨ until smooth.
  • Add 1 cup of the pecan halves and Mix for a few more seconds.
  • Spread on top of the crust. Sprinkle the remaining 1/2 cup of pecans on top and press them in lightly.
  • Bake for 35-40 minutes at 350F or until the pecans on top are golden brown.

  • Remove from the oven. Cool. Then refrigerate overnight.
  • Slice into squares and enjoy! Keep leftovers in an airtight container in the fridge for up to a week.