10 Tasty Treats Anyone Can Make With The NutriBullet Blender Combo

Ileana is the Senior Editor of Branded Content at Wild Sky Media. She grew up in upstate New York and Oregon and now lives in Queens, NY. Ileana graduated from Skidmore College with a degree in sociology. After graduating, she attended the Columbia Publishing Course in New York City, then worked as in marketing at Oxford University Press. Since transitioning to editorial, she has written for BuzzFeed, HuffPost, and Woman's World. She has also worked for local newspapers and magazines in upstate New York. In her free time, you can find Ileana watching Law & Order: SVU, eating ice cream, and spending time with her dog.

When it comes to making dessert at home, most people are comfortable making simple cookies (from the premade cookie dough packages) and brownies (from the box). But when it comes to more complicated desserts — like pudding, ice cream, and mousse — most of us feel completely lost.

If you love eating dessert, but aren’t very comfortable making dessert, don’t fret! All you need to make easy, delicious desserts is a NutriBullet Blender Combo. That’s right, a blender. For those of you who think blenders are just for smoothies, cocktails, and soups, welcome to the new world of blenders!

With nothing more than a NutriBullet blender, you can make everything from salad dressings, to dips, to dairy-free milk options, to baby food, to sauces, to beauty products! And — of course — incredible desserts. Check out the recipes below to find out some of the amazing things you can make with a NutriBullet Blender Combo.

1. No-Bake Pumpkin Cheesecake

1. No-Bake Pumpkin Cheesecake

Creamy, delicious, and chock full with all the flavors of fall. This pumpkin cheesecake is decadent (while still being healthy) — and it’s the perfect dessert for autumn.


  • 1 Cup Walnuts, raw, unsalted
  • 1 Cup Pecans, unroasted
  • 1 Cup Dates, pitted
  • 2 Cups Cashews, raw – soaked in hot water for at least one hour
  • 2 Tablespoons Lemon Juice
  • 1/2 Cup Coconut Milk, canned – full-fat
  • 3 Tablespoons Coconut Oil
  • 1/2 Cup Maple Syrup
  • 2 Tablespoons Maple Syrup
  • 1/2 Cup Pumpkin Puree, canned
  • 0.063 Teaspoon Sea Salt
  • 1/4 Teaspoon Pumpkin Spice
  • 1 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Cinnamon, ground


  1. To make the crust, blend walnuts and pecans until crumbled into small bits and set aside.
  2. Blend dates until broken down to small bits.
  3. Add dates to nut crumbles and mix to combine. Note: If it’s too sticky, add more nuts. If it’s not sticking together, add more dates.
  4. Add the pie crust mixture to a springform pan and firmly press down to form the crust.
  5. For the filling, add all remaining ingredients in the order listed and a pinch of salt, and blend until smooth and creamy.
  6. Pour into the springform pan and set in the freezer for 4 to 6 hours.
  7. Top with extra pecans, walnuts, and whipped cream.
  8. Enjoy!

2. Chocolate Avocado Mousse

chocolate avocado mousse

This luscious chocolate avocado mousse has an incredible texture and delicious flavor. It’s perfect for anyone who wants a healthy alternative to traditional chocolate mousse!


  • 2 Avocado – chopped
  • 1 Banana
  • 1/2 Cup Almond Milk, unsweetened
  • 1/4 Cup Honey
  • 1/3 Cup Cocoa Powder, unsweetened
  • 2 Tablespoons Peanut Butter, creamy, unsalted
  • 1/2 Teaspoons Vanilla Extract


  1. Add ingredients in the order listed and blend on low setting until smooth.
  2. Garnish with your favorite toppings.
  3. Enjoy!

3. Sweet Potato Pie

sweet potato pie

For many, Thanksgiving is nothing without sweet potato pie. This fall classic is the best dessert for anyone with a sweet tooth.


  • 1 Cup Walnuts, raw, unsalted
  • 1 Cup Pecans, unroasted
  • 1 Cup Dates, pitted
  • 2 Sweet Potato, cooked and cooled – peeled
  • 1 Cup Coconut Milk, unsweetened
  • 1 Teaspoon Maple Syrup
  • 1 Tablespoon Vanilla Extract
  • 1/2 Teaspoon Cinnamon, ground
  • 0.063 Teaspoon Sea Salt


  1. To make the crust, blend walnuts and pecans until crumbled into small bits and set aside.
  2. Blend dates until broken down to small bits.
  3. Add dates to nut crumbles and mix to combine. Note: If it’s too sticky, add more nuts. If it’s not sticking together, add more dates.
  4. In a pie pan, spread the crust and firmly press until the surface is covered to the edges.
  5. Blend all filling ingredients until smooth.
  6. Pour the filling into the pan with the pie crust.
  7. Bake pie at 350F for 60 minutes.
  8. Top with chopped pecans, walnuts, and whipped cream.
  9. Enjoy!

4. Matcha Green Tea Ice Cream

matcha green tea ice cream

Creamy, delicious and guilt-free, this matcha ice cream comes together in seconds. Try making your very own matcha green tea ice cream at home with this simple NutriBullet recipe.


  • 2 Banana, frozen
  • 1/4 Cup Applesauce, unsweetened
  • 1/2 Teaspoon Vanilla Extract
  • 1 Teaspoon Matcha Green Tea Powder


  1. Chop the frozen bananas into bite-sized pieces.
  2. Add ingredients in the order listed and blend until smooth, about one minute.
  3. Serve with an extra dash of matcha green tea powder and toasted coconut.
  4. Enjoy!

5. Fat Fudge

fat fudge

When it comes to fudge, most people assume it can’t be healthy — but this healthy fudge recipe is super delicious and surprisingly easy to make!


  • 1 Cup Almond Butter, no added salt
  • 1/4 Cup MCT Oil
  • 1/4 Cup Collagen
  • 1/4 Teaspoon Ashwaganda
  • 1/4 Teaspoon Maca Powder
  • 1/2 Teaspoons Honey, raw


  1. Pulse all ingredients until smooth.
  2. Pour ingredients into a fun ice cube tray and freeze overnight.
  3. Enjoy!

6. Berry N’ice Cream Sandwiches with No-Bake Graham Cracker Cookies

n'ice cream

Love desserts but hate baking? These ice cream sandwiches are perfect! They’re sweet and creamy, and perfect all year round.


  • 1 Banana, frozen
  • 1/2 Cup Strawberries, frozen
  • 1/2 Cup Raspberries, frozen
  • 1/2 Cup Almond Milk, vanilla, unsweetened
  • 1 Cup Oats, rolled, gluten-free
  • 1/2 Cup Graham Cracker Crumbs
  • 3/4 Cup Almond Butter, no added salt
  • 1/4 Cup Coconut Oil


  1. Line a baking sheet with parchment paper.
  2. Combine the oats, graham crackers, almond butter, and coconut oil in a microwave-safe bowl. Warm in the microwave for about 30 seconds, remove, and mix to combine.
  3. Shape the batter into 1 ½ inch balls, flatten and place on the baking sheet.
  4. Place in the freezer to harden.
  5. While the cookies harden, make the n’ice cream by combining the remaining ingredients in your NutriBullet and blending until smooth and creamy.
  6. Assemble the cookie sandwiches by placing a scoop of n’ice cream in-between two cookies.
  7. Keep in the freezer until ready to eat.
  8. Enjoy!

7. Chocolate Chia Pudding

chocolate chia pudding

Chocolate pudding is decadent and delicious, and this guilt-free version is just as tasty!


  • 1 Cup Almond Milk, vanilla, unsweetened
  • 1/2 Cup Chia Seeds
  • 3 Teaspoons Cacao Nibs
  • 2 Teaspoons Honey


  1. To begin, pour almond milk, honey, and cacao powder into the NutriBullet and blend until evenly combined.
  2. Next, pour in the chia seeds and pulse about 5 to 6 times to distribute the seeds. Allow this mixture to sit for at least 20 to 25 minutes, but the longer the chia seeds have a chance to gel, the better. Overnight is best.
  3. When ready to serve, simply spoon into little parfait dishes and enjoy as is or add a few mint leaves or chopped berries for a tasty and lovely garnish.
  4. Enjoy!

8. Kiwi Lime Popsicles

kiwi lime popsicle

There’s nothing more refreshing than a delicious fruit popsicle. This popsicle, which is packed with antioxidants, is the perfect balance of sweet and tangy.


  • 3/4 Cups Water
  • 2 Tablespoons Honey
  • 1 Teaspoon Ginger Root, fresh
  • 1/3 Cup Lime Juice
  • 2 Kiwi – peeled


  1. Add ingredients in the order listed and blend until smooth.
  2. Pour into popsicle molds and freeze.
  3. Enjoy!

9. Almond Panna Cotta

almond panna cotta

This delicious almond panna cotta is light and creamy — the perfect after-dinner treat!


  • 1 Cup Almond Milk, unsweetened
  • 2 Tablespoons Agave Nectar
  • 1 Teaspoon Almond Extract
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Tablespoon Gelatin, dry mix, unsweetened
  • 1 Cup Raspberries
  • 1/4 Teaspoon Honey


  1. In a small saucepan over medium heat, combine almond milk, agave, almond extract, and vanilla extract. Stir continually, taking care not to allow the mixture to boil.
  2. Once combined, reduce heat to low, remove two tablespoons of the almond milk mixture into a small ramekin, add gelatin powder and stir until all gelatin granules have dissolved.
  3. Add the mixture in the ramekin back into the saucepan to combine thoroughly. Increase heat to medium and use a whisk to ensure all the gelatin granules are melted.
  4. Remove saucepan from heat. Spray two small ramekins or bowls with non-stick cooking spray, then wipe out excess with a paper towel. This process will ensure your panna cotta will pop out with ease when fully set.
  5. Divide milk mixture between two cups and refrigerate for 60 minutes. You can speed up the process by placing cups in the freezer for the first 15 minutes to bring the temperature down rapidly.
  6. To make the raspberry coulis, add raspberries and honey into your NutriBullet and blend for 20 seconds. Pour mixture through a sieve to remove the seeds.
  7. Once the panna cotta has set, the top will quickly release upon touching it.
  8. Serve with the fresh raspberry coulis or with your favorite fruits.
  9. Enjoy!

10. Cacao Cashew Hummus

cacao cashew hummus

If you’ve never tried sweet hummus, you’re in for quite a treat! Chick peas are the perfect base for a sweet chocolatey dip.


  • 1/2 Cups Garbanzo Beans – drained
  • 5 Tablespoons Coconut Milk, unsweetened
  • 3 Tablespoons Cacao Powder
  • 3 Tablespoons Agave Nectar
  • 1 Tablespoon Coconut Butter
  • 1 Teaspoon Vanilla Extract


  1. Add ingredients in the order listed and blend until it reaches the desired consistency, about 30 to 60 seconds.
  2. Enjoy with seasonal fruit or mixed with yogurt!