Description
This Tiramisu Chia Pudding is a wholesome, no-bake variation of the traditional Italian dessert. Featuring layers of espresso-soaked chia pudding, creamy yogurt, and a dusting of cocoa powder, it offers the rich flavors of tiramisu in a nutritious, easy-to-make breakfast or dessert option that is also gluten-free and can be made dairy-free.
Ingredients
Chia Pudding
- ½ cup chia seeds
- 2 cups unsweetened almond milk (or milk of choice)
- 3 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
Coffee Layer
- ½ cup strong brewed espresso or coffee, cooled
- 1 tablespoon maple syrup
Cream Layer
- ¾ cup Greek yogurt or coconut yogurt
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
Topping
- Unsweetened cocoa powder
- Dark chocolate shavings (optional)
Instructions
- Prepare Chia Pudding: In a bowl or jar, whisk together the chia seeds, almond milk, maple syrup, and vanilla extract until well combined. Let the mixture sit for 5 minutes, then whisk again to break up any clumps.
- Chill Chia Pudding: Cover the chia pudding and refrigerate for at least 4 hours or overnight until it thickens to a creamy consistency.
- Make Coffee Layer: In a small bowl, mix the cooled strong brewed espresso with maple syrup until fully combined.
- Mix Cream Layer: In another bowl, whisk together the Greek or coconut yogurt, maple syrup, and vanilla extract until smooth and creamy.
- Assemble Layers: Spoon a portion of the chia pudding into serving jars or glasses. Drizzle the coffee mixture evenly over the chia layer, then add a layer of the yogurt cream on top.
- Repeat Layers: If desired, repeat the layering process of chia pudding, coffee drizzle, and yogurt cream to fill the jars.
- Add Toppings: Dust the top layer with unsweetened cocoa powder and optionally garnish with dark chocolate shavings before serving.
Notes
- For a more intense coffee flavor, use espresso concentrate instead of brewed espresso.
- Use coconut yogurt and plant-based milk to make this recipe vegan.
- Adjust the amount of maple syrup or honey based on your preferred sweetness level.
- The pudding keeps well refrigerated for 4 to 5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Dessert
- Method: No-Cook
- Cuisine: Italian-Inspired
