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Cranberry Chocolate Chia Pudding
Pudding
What You’ll Need:
🌱 1/4 cup chia seeds
🍫 1-2 tbsp cacao powder
🍁 1-2 tbsp maple syrup (adjust to taste)
🍒 1 cup cranberry juice (unsweetened or sweetened)
🥛 1/2 cup dairy-free milk (almond, oat, soy)
🧁 Optional toppings: diary-free whip cream
Features:
🌱 Raw
🌽 Grain-Free
🌾 Gluten-Free
🍭 Refined Sugar-Free
🛢️ Oil-Free
🥜 Nut-Free
🥘 Meal Prep Friendly
🫘 Soy-Free
🥡 Leftover Friendly
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Combine chia and cacao: Add the chia seeds and cacao powder to a mixing bowl or jar. Stir them together so the cacao coats the chia seeds—this helps reduce clumping once the liquid is added.
- Add the maple syrup: Pour in the maple syrup and stir until the mixture looks evenly moistened. It will be thick and pasty at this stage, which is normal.
- Add the cranberry juice: Slowly pour in the cranberry juice while whisking or stirring continuously. This begins to loosen the mixture and helps the cacao dissolve smoothly.
- Add the dairy-free milk: Pour in the dairy-free milk and whisk again until the pudding base is fully combined with no dry pockets of chia or cacao left.
- Let it rest, then stir again: Let the mixture sit for 5 minutes, then stir well again to break up early clumps.
- Chill: Cover and refrigerate for at least 2–3 hours (or overnight) until thickened.
- Serve: Stir before serving and adjust sweetness if needed.
Flavor Tips
- For a deeper chocolate flavor, add an extra teaspoon of cacao.
- For extra creaminess, replace 2–3 tablespoons of the cranberry juice with more dairy-free milk.
- Add a splash of vanilla or a pinch of cinnamon for warmth.
Notes, Tips, Storage, & Swaps
Cranberry Chocolate Chia Pudding
2
5 min
1 hour (chill time)
Ingredients:
🌱 1/4 cup chia seeds
🍫 1-2 tbsp cacao powder
🍁 1-2 tbsp maple syrup (adjust to taste)
🍒 1 cup cranberry juice (unsweetened or sweetened)
🥛 1/2 cup dairy-free milk (almond, oat, soy)
🧁 Optional toppings: diary-free whip cream
Features:
🌱 Raw
🌽 Grain-Free
🌾 Gluten-Free
🍭 Refined Sugar-Free
🛢️ Oil-Free
🥜 Nut-Free
🥘 Meal Prep Friendly
🫘 Soy-Free
🥡 Leftover Friendly
Instructions:
- Combine chia and cacao: Add the chia seeds and cacao powder to a mixing bowl or jar. Stir them together so the cacao coats the chia seeds—this helps reduce clumping once the liquid is added.
- Add the maple syrup: Pour in the maple syrup and stir until the mixture looks evenly moistened. It will be thick and pasty at this stage, which is normal.
- Add the cranberry juice: Slowly pour in the cranberry juice while whisking or stirring continuously. This begins to loosen the mixture and helps the cacao dissolve smoothly.
- Add the dairy-free milk: Pour in the dairy-free milk and whisk again until the pudding base is fully combined with no dry pockets of chia or cacao left.
- Let it rest, then stir again: Let the mixture sit for 5 minutes, then stir well again to break up early clumps.
- Chill: Cover and refrigerate for at least 2–3 hours (or overnight) until thickened.
- Serve: Stir before serving and adjust sweetness if needed.
Flavor Tips
- For a deeper chocolate flavor, add an extra teaspoon of cacao.
- For extra creaminess, replace 2–3 tablespoons of the cranberry juice with more dairy-free milk.
- Add a splash of vanilla or a pinch of cinnamon for warmth.
