This Tiramisu Chia Pudding is a fun twist on a classic dessert! It layers rich coffee flavor with a creamy texture, giving you a delightful treat that’s also good for you.
I love that it’s super easy to prepare. Just mix chia seeds with your favorite milk, add a touch of coffee and cocoa, and let it sit overnight. Breakfast never tasted so fancy!
Key Ingredients & Substitutions
Chia Seeds: These tiny seeds are the star of the dish, giving it a unique, pudding-like texture. If you don’t have chia seeds, you could try using flaxseeds or hemp seeds, but the texture will change slightly.
Milk: You can use any milk you like! Almond, oat, coconut, or regular cow’s milk all work well. If you want it richer, consider full-fat coconut milk for added creaminess.
Coffee: Brewed coffee is essential for that classic tiramisu flavor. If you want a caffeine-free option, you can use decaf coffee or even a strong herbal tea like rooibos.
Sweetener: I love using maple syrup for its natural flavor, but honey or agave syrup also works just fine. Adjust based on how sweet you’d like it!
Mascarpone Cheese: This adds creaminess typical of traditional tiramisu, but if you’re looking for a lighter option, Greek yogurt is a great substitute. For a dairy-free option, you could also try a vegan cream cheese.
Cocoa Powder: Unsweetened cocoa powder is what you want for that rich chocolate taste. Don’t use sweetened cocoa mix, as it might make your pudding overly sweet.
How Do You Get the Perfect Chia Pudding Consistency?
Getting the right texture for chia pudding is key! The chia seeds need time to soak and expand, creating that delightful pudding consistency. Make sure you follow these steps:
- Mix chia seeds and liquid thoroughly to prevent clumping. Stir it well before letting it sit.
- Cover the bowl and refrigerate for at least 4 hours or overnight. This helps the seeds fully absorb the liquid.
- If the pudding seems too thick after soaking, simply stir in a little more milk to reach your desired texture.
Don’t forget that chia pudding will thicken more as it sits, so it’s best to adjust before serving!
How to Make Tiramisu Chia Pudding
Ingredients You’ll Need:
- 4 tablespoons chia seeds
- 1 cup milk (dairy or plant-based like almond or oat milk)
- 1/4 cup brewed coffee, cooled
- 2 tablespoons maple syrup or honey (adjust to taste)
- 1/2 teaspoon vanilla extract
- 1/4 cup mascarpone cheese or Greek yogurt (optional, for creaminess)
- 2 tablespoons cocoa powder (unsweetened), for dusting and layering
- Ladyfinger biscuits or sponge cake pieces (optional, for layering)
- Fresh strawberries or cocoa powder, for garnish
Time Needed:
This Tiramisu Chia Pudding takes about 10 minutes to prep, plus at least 4 hours (or overnight) to chill and set in the fridge. So, you can make it in the evening and enjoy it the next day—perfect for breakfast or dessert!
Step-by-Step Instructions:
1. Prepare the Chia Mixture:
In a mixing bowl, combine the chia seeds, milk, maple syrup (or honey), and vanilla extract. Stir well with a spoon or whisk to make sure there are no clumps of chia seeds. This will help the pudding to have a nice texture later on.
2. Let It Set:
Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it chill and sit overnight or for at least 4 hours. During this time, the chia seeds will absorb the milk and turn into a thick pudding-like consistency.
3. Brew the Coffee:
While your chia mixture is setting, brew some fresh coffee and allow it to cool completely. This will give you the delicious coffee flavor that is signature in tiramisu!
4. Add Creaminess:
If you choose to use mascarpone cheese or Greek yogurt, gently fold it into the thickened chia pudding once it’s set. This step adds an extra rich and creamy layer to your pudding.
5. Assemble the Layers:
Grab a serving glass or bowl. Start by spooning a layer of chia pudding at the bottom. If you’re using ladyfinger biscuits or sponge cake, dip them in the cooled coffee briefly and add a layer of them on top of the pudding.
6. Dust with Cocoa:
Dust a light layer of cocoa powder over the coffee or pudding layer. This adds that delicious chocolate flavor that complements the coffee perfectly.
7. Repeat the Layers:
Continue layering with chia pudding, coffee-soaked ladyfingers (if using), and cocoa powder until the glass is filled. End with a generous dusting of cocoa on top for a beautiful finish.
8. Garnish and Serve:
For a lovely touch, garnish the top with sliced fresh strawberries or an extra light dusting of cocoa powder. Serve chilled and enjoy this delightful, guilt-free treat!
This recipe recreates the classic tiramisu flavors using chia pudding’s texture and layers of coffee and cocoa, resulting in a creamy, guilt-free dessert that you can feel good about indulging in!
Can I Use Instant Coffee Instead of Brewed Coffee?
Yes, you can use instant coffee! Just mix it with hot water according to the package instructions and allow it to cool before using it in the recipe. It’s a quick and easy option!
Can I Make This Recipe Vegan?
Absolutely! For a vegan version, use plant-based milk, maple syrup as the sweetener, and skip the mascarpone. You can also substitute yogurt with coconut cream for added richness.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. It’s best enjoyed cold, so simply give it a stir before serving again!
What Can I Use Instead of Chia Seeds?
If you don’t have chia seeds, you can try using ground flaxseeds as a substitute. However, the texture will differ slightly, and flaxseed doesn’t absorb liquid quite as well as chia seeds.