I love a good make-ahead dessert, and Tiramisu Chia Pudding is one I reach for again and again. It gives me the tiramisu feel with less fuss and a bright, healthy twist that works for breakfast or dessert. If you like layered sweets, you might also enjoy my Brazilian carrot cake for another bold flavor treat.
Dad James always asked for extra coffee in his pudding, so I made this just for him one weekend. Mom Eva and Sister Jennifer took one bite and called it a keeper.
What You’ll Need
- 1 cup almond milk (unsweetened)
- 1/4 cup chia seeds
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee granules (or espresso powder)
- 2 tablespoons cocoa powder (unsweetened)
- 1/2 cup Greek yogurt (or dairy-free yogurt)
- Dark chocolate shavings (for garnish)
- Cocoa powder (for dusting)
- Optional: crushed coffee beans for crunch
My Trusted Kitchen Tools
I keep this simple. You need:
- A mixing bowl
- A small bowl for coffee
- A whisk or fork
- Small serving glasses or jars
- A spoon for layering
- A fridge
Bringing It All Together
- Whisk almond milk, chia seeds, maple syrup, and vanilla in a bowl.
- Dissolve coffee granules in 2 tablespoons warm water and stir into the chia mix.
- Mix cocoa powder with a couple tablespoons almond milk to make a smooth paste.
- Stir the cocoa paste into half of the chia mixture to make the chocolate layer.
- Spoon a layer of plain chia into each serving glass.
- Add a layer of cocoa chia on top of the plain layer.
- Continue to alternate layers until glasses are filled.
- Top each glass with a spoonful of Greek yogurt.
- Dust with cocoa powder and add dark chocolate shavings.
- Cover and chill in the fridge for at least 2 to 4 hours, or overnight.
- Garnish with crushed coffee beans if you like extra crunch and serve cold.
Making It Your Own (Swaps & Ideas)
Swap almond milk for oat milk to make it creamier, or use maple syrup for a deeper taste. For a fun twist, try adding a splash of liqueur. If you want other rich bites, I sometimes serve it with my sausage and cream cheese crescent rolls for a special brunch.
How We Love to Serve It
We like it chilled in small glasses after dinner. It also works as a sweet start to the day with fresh berries. For an easy meal plan, serve it alongside a light sandwich like our classic club sandwich and call it a perfect combo.
A Few Tips For Success
- Stir the chia mixture well right after you mix it to stop clumps.
- Let it sit at least 2 hours so it sets firm.
- Use warm water to dissolve the coffee so it mixes evenly.
- Make layers with care for pretty presentation.
Saving Some For Later
Store in airtight jars for up to 3 days in the fridge. The texture firms as it chills, so give it a quick stir before serving if it seems too thick. Do not freeze; the chia gel loses its best texture when frozen.
From My Kitchen to Yours
I hope this Tiramisu Chia Pudding becomes a go-to for you like it is for me. It is easy to make, packs real coffee flavor, and holds well for busy days. Enjoy it with people you love.
Your Questions, Answered
How long does Tiramisu Chia Pudding need to chill?
I chill mine at least 2 to 4 hours, but overnight gives the best texture and flavor.
Can I make Tiramisu Chia Pudding dairy-free?
Yes. Use almond or oat milk and a dairy-free yogurt to keep it fully dairy-free.
Can I cut down the caffeine in Tiramisu Chia Pudding?
Yes. Use half the instant coffee or swap it for decaf to lower the caffeine but keep the coffee taste.
Print
Tiramisu Chia Pudding
- Total Time: 240 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Dairy-Free (if using dairy-free yogurt)
Description
A healthy twist on classic tiramisu, this chia pudding is perfect for breakfast or dessert.
Ingredients
- 1 cup almond milk (unsweetened)
- 1/4 cup chia seeds
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee granules (or espresso powder)
- 2 tablespoons cocoa powder (unsweetened)
- 1/2 cup Greek yogurt (or dairy-free yogurt)
- Dark chocolate shavings (for garnish)
- Cocoa powder (for dusting)
- Optional: crushed coffee beans for crunch
Instructions
- Whisk almond milk, chia seeds, maple syrup, and vanilla in a bowl.
- Dissolve coffee granules in 2 tablespoons warm water and stir into the chia mix.
- Mix cocoa powder with a couple tablespoons almond milk to make a smooth paste.
- Stir the cocoa paste into half of the chia mixture to make the chocolate layer.
- Spoon a layer of plain chia into each serving glass.
- Add a layer of cocoa chia on top of the plain layer.
- Continue to alternate layers until glasses are filled.
- Top each glass with a spoonful of Greek yogurt.
- Dust with cocoa powder and add dark chocolate shavings.
- Cover and chill in the fridge for at least 120 to 240 minutes, or overnight.
- Garnish with crushed coffee beans if you like extra crunch and serve cold.
Notes
Store in airtight jars for up to 3 days in the fridge. The texture firms as it chills, so give it a quick stir before serving if it seems too thick. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 5mg
Keywords: tiramisu, chia pudding, healthy dessert, coffee, make-ahead