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Cranberry Chocolate Chia Pudding
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:
- Mixing bowl or jar
- Whisk or spoon
- Measuring cups and spoons
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Prep
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.
Common Mistakes, Notes, Storage, Swaps & Tips
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.
Why these Ingredients
Cranberry Chocolate Chia Pudding
2 Servings
Prep 5 min
Chill 1 hr
Total 1 hr 5 min
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:
- Mixing bowl or jar
- Whisk or spoon
- Measuring cups and spoons
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
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.
