Chocolate Chia Pudding
with Cranberries & Lemon Yogurt
- ¾ cup chia seeds
- 1 tbsp cacao powder
- 4 tsp agave
- 2¼ cups non-dairy milk*
- 1 lemon
- 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Yogurt
- 2 oz dried cranberries
- 2 tbsp cacao nibs
- *Not included
- For full ingredient list, see Nutrition
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.
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.