Cranberry Chocolate Chia Pudding

1. 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.
2. Add the Maple Syrup
   Pour in 1–2 tbsp maple syrup and stir until evenly moistened.
3. 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.
4. Add the Dairy-Free Milk
   Pour in 120 ml (½ cup) dairy-free milk and whisk until fully combined.
5. Rest and Stir Again
   Let sit for 5 minutes, then stir once more to break up any early chia clumps.
6. Chill
   Refrigerate for at least 2–3 hours (or overnight) until thickened into a pudding-like texture.
7. 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.