Fresh Cranberry Chia Pudding

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This article discusses emerging/ongoing science and research. It is intended for general informational purposes only. This content is unrelated to products offered by Organixx and does not contain any representations about the performance of such products.


    Easy Cranberry Sauce:

    • 8 oz bag of fresh cranberries (a little over 2 cups; can substitute frozen)
    • 11 large medjool dates (about 1 cup of dates packed)
    • ½ cup filtered water (plus more if needed)
    • 2 oranges juiced (about ½ cup of juice) + 1 Tablespoon orange zest
    • ½ teaspoon Ceylon cinnamon
    • ¼ teaspoon clove
    • ¼ teaspoon ginger

    Vanilla Chia Pudding

    • 2 ¼ cups unsweetened nut milk (use lite coconut milk for higher fat content)
    • ⅔ cup chia seeds
    • 1 Tablespoon vanilla extract


    1. Place all chia pudding ingredients into a large mason jar or a mixing bowl. Whisk together or shake up really well. Place in refrigerator for about 2 hours or overnight to set and thicken.
    2. You can either use leftover cranberry sauce or make this simple one. In your high-speed blender (or food processor) add all of your ingredients. Let sit for about 10 minutes to allow the dates to soften. Blend/process up well, adding additional water if needed.
    3. When ready to serve, place a layer of the chia pudding into individual serving bowls, then a layer of the cranberry sauce, and repeat so that you have several layers of each. Enjoy
    4. !Time-saving tip: Make the chia pudding and sauce the day before and refrigerate each in covered containers until ready to serve.


    Makes 3. Per pudding (based on using unsweetened almond milk):

    Calories: 559 |
    Total Fat: 18 g |
    Total Carbohydrate: 88 g |
    Dietary Fiber: 24 g |
    Protein: 12 g

    Ingredient Highlights

    Chia seeds are a fantastic source of plant-based protein, boasting 4 grams per ounce. They’re loaded with antioxidants, which fight disease-causing free radicals.

    Just 1/2 teaspoon of cinnamon daily can have positive effects on blood sugar levels, digestion, immunity, and more.

    Cloves support digestion and have anti-cancer, anti-inflammatory, and immune-boosting benefits.

    High in vitamin C, cranberries have long been known to the indigenous people of North America for their health benefits. New England sailors consumed them to prevent scurvy, and they’ve been a popular folk remedy for the treatment of bacterial urinary tract infections (UTIs) since the turn of the century.

    Dates are a healthy way to add sweetness to your recipes along with a variety of nutrients, including iron, potassium, B vitamins, copper, and magnesium.

    Ginger is a potent aromatic herb and a good natural source of vitamin C, magnesium, potassium, copper, and manganese. It has been used for thousands of years in Asia to treat stomach ache, diarrhea, and nausea.

    1/2 cup of fresh-squeezed orange juice has 62 mg of vitamin C and 10.5 grams of natural sugar. It also contains 25% of the recommended daily intake of vitamin A.

    Orange zest – Be sure to use zest from organic oranges to avoid pesticide exposure.

    Unsweetened almond milk is made by grinding almonds, mixing with water, and filtering to create a “milk” that is much lower in calories and carbohydrates than cow’s milk. Read the labels carefully on sweetened varieties to determine added sugars.

    Vanilla was once used in Europe as an aphrodisiac and in the production of certain medicines such as nerve stimulants.


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