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