Cranberry Chocolate Chia Pudding
Chocolate
Pudding
Ingredients:
- 35 g (¼ cup) chia seeds
- 15–25 g (1–2 tbsp) cacao powder
- 15–30 ml (1–2 tbsp) maple syrup (adjust to taste)
- 240 ml (1 cup) cranberry juice
- 120 ml (½ cup) dairy-free milk
- dairy-free whipped cream (optional topping)
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Stir the cacao powder into the dry chia seeds first, before adding any liquid — mixing it in dry coats the seeds evenly and helps prevent cocoa clumps once the liquid goes in.
Instructions:
- Combine Chia and Cacao: Add 35 g (¼ cup) chia seeds and 1–2 tbsp cacao powder to a mixing bowl or jar. Stir together so the cacao coats the chia seeds.
- Add the Maple Syrup: Pour in 1–2 tbsp maple syrup and stir until evenly moistened.
- Add the Cranberry Juice: Slowly pour in 240 ml (1 cup) cranberry juice, whisking continuously to loosen the mixture and help the cacao dissolve smoothly.
- Add the Dairy-Free Milk: Pour in 120 ml (½ cup) dairy-free milk and whisk until fully combined.
- Rest and Stir Again: Let sit for 5 minutes, then stir once more to break up any early chia clumps.
- Chill: Refrigerate for at least 2–3 hours (or overnight) until thickened into a pudding-like texture.
- Serve: Stir before serving and adjust sweetness if needed. Top with dairy-free whipped cream if desired.
Notes: Stir twice — once after mixing and once after 5 minutes — for the smoothest, clump-free texture. The cranberry juice adds a beautiful tart contrast to the chocolate. Unsweetened juice gives more tang; sweetened juice makes it milder.
Storage: Keep covered in the fridge for up to 3 days. Stir before serving and thin with a splash of milk if needed.
Swaps: Replace cranberry juice with pomegranate, tart cherry, or orange juice for different flavor profiles.
Tips: For a deeper chocolate flavor, add an extra tsp of cacao. Add a pinch of cinnamon or splash of vanilla extract for warmth.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The chia seeds acts as a natural binder and adds a subtle thickening effect. The –30 ml maple syrup brings natural sweetness with a hint of caramel depth.
Cranberry Chocolate Chia Pudding
Ingredients:
- 35 g (¼ cup) chia seeds
- 15–25 g (1–2 tbsp) cacao powder
- 15–30 ml (1–2 tbsp) maple syrup (adjust to taste)
- 240 ml (1 cup) cranberry juice
- 120 ml (½ cup) dairy-free milk
- dairy-free whipped cream (optional topping)
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The chia seeds acts as a natural binder and adds a subtle thickening effect. The –30 ml maple syrup brings natural sweetness with a hint of caramel depth.
Prep:
Stir the cacao powder into the dry chia seeds first, before adding any liquid — mixing it in dry coats the seeds evenly and helps prevent cocoa clumps once the liquid goes in.
Instructions:
- Combine Chia and Cacao: Add 35 g (¼ cup) chia seeds and 1–2 tbsp cacao powder to a mixing bowl or jar. Stir together so the cacao coats the chia seeds.
- Add the Maple Syrup: Pour in 1–2 tbsp maple syrup and stir until evenly moistened.
- Add the Cranberry Juice: Slowly pour in 240 ml (1 cup) cranberry juice, whisking continuously to loosen the mixture and help the cacao dissolve smoothly.
- Add the Dairy-Free Milk: Pour in 120 ml (½ cup) dairy-free milk and whisk until fully combined.
- Rest and Stir Again: Let sit for 5 minutes, then stir once more to break up any early chia clumps.
- Chill: Refrigerate for at least 2–3 hours (or overnight) until thickened into a pudding-like texture.
- Serve: Stir before serving and adjust sweetness if needed. Top with dairy-free whipped cream if desired.
