Desserts
Creamy Chocolate Sweet Potato Protein Pudding
This velvety chocolate pudding uses roasted sweet potato as a nutrient-dense, fiber-rich base paired with USANA Nutrimeal Active Chocolate for complete plant protein and complex carbohydrates. Naturally sweet, rich in potassium, and free of refined sugars, it makes an energizing post-workout snack or healthy evening dessert.
What you'll need
Ingredients
2 medium sweet potatoes (baked until fork-tender and peeled, about 2 packed cups mashed)
2 scoops USANA Nutrimeal Chocolate (or Nutrimeal Active Chocolate)
2 tbsp unsweetened raw cacao powder (or dark cocoa powder)
2 tbsp smooth unsalted almond butter (or tahini for nut-free)
1/2 cup to 3/4 cup unsweetened almond milk (or oat/soy milk, adjust for desired thickness)
1 tsp pure vanilla extract
1/4 tsp ground Ceylon cinnamon
1 pinch fine sea salt
Optional toppings: Fresh raspberries, cacao nibs, toasted pumpkin seeds, or unsweetened coconut flakes
Let's make it
Instructions
Cook the Sweet Potatoes
Preheat the oven to 400°F (200°C). Pierce sweet potatoes a few times with a fork and bake on a parchment-lined tray for 35–45 minutes until tender and caramelized. Allow to cool slightly, then scoop the warm flesh out of the skins.
Blend the Base
Add the roasted sweet potato flesh, USANA Nutrimeal Chocolate, cacao powder, almond butter, vanilla extract, cinnamon, sea salt, and 1/2 cup of non-dairy milk into a high-speed blender or food processor.
Puree Until Silky
Blend on high for 1 to 2 minutes, scraping down the sides as needed. If a lighter texture is preferred, drizzle in the remaining non-dairy milk 1 tablespoon at a time until completely smooth and creamy.
Chill and Set
Divide the pudding into 4 small glass jars or dessert bowls. Place in the refrigerator for at least 1 hour to chill and firm up to a thick, mousse-like consistency.
Garnish and Serve
Top with fresh berries, cacao nibs, or toasted seeds before serving.
Storage & Tips
Make-Ahead: Store covered in airtight containers in the refrigerator for up to 4 days.
Texture Tip: Roasting the sweet potatoes brings out their natural caramel sweetness, removing the need for any added liquid sweeteners or syrups.
Disclaimer: The information provided is for educational and culinary purposes only and is not intended to replace professional medical advice, diagnosis, or treatment.
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