Chocolate Chia Pudding

with Cranberries & Lemon Yogurt

breakfast

Cashews Coconut Nuts Lemon Fruit Agave Breakfast Soy-Free Gluten-Free 10 minutes or less
SERVINGS
4
PREP & COOK TIME
5 min
CALORIES
280
FAT
15g
CARBOHYDRATES
37g
PROTEIN
7g

MAIN INGREDIENTS

  1. ¾ cup chia seeds
  2. 1 tbsp cacao powder
  3. 4 tsp agave
  4. 2¼ cups non-dairy milk*
  5. 1 lemon
  6. 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Yogurt
  7. 2 oz dried cranberries
  8. 2 tbsp cacao nibs
  9. *Not included
  10. For full ingredient list, see Nutrition
Allergens: tree nut (cashew, coconut)
Nutrition

INSTRUCTIONS

1
Prepare the chia seed pudding

In a large bowl or container with a lid, combine the chia seeds, cacao powder, agave, non-dairy milk, and a pinch of salt. Let the mixture sit for 2-3 minutes, and stir, cover, and refrigerate overnight or for at least 8 hours.

2
Serve

When you are ready to eat, juice the lemon. Add lemon juice and yogurt to a small bowl and whisk to combine. Divide the chocolate chia pudding between 4 serving dishes and top with lemon yogurt, dried cranberries, and cacao nibs.