Creamy Tiramisu Chia Seed Pudding

If you're seeking a delicious and healthy breakfast that tastes like an indulgent dessert, look no further than this Creamy Tiramisu Chia Seed Pudding. This recipe transforms the classic Italian delight into a nutritious, easy-to-make, and utterly satisfying morning meal or snack. It's the perfect way to enjoy the rich flavors of tiramisu – coffee, cocoa, and creamy mascarpone-like goodness – without the guilt, making it an ideal choice for a wholesome start to your day or a guilt-free treat.

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Prep Time 10

Chilling Time 4

Total Time 4 10

Servings: 2 servings

Course: Breakfast, Dessert, Snack

Cuisine: Italian Inspired

Calories: 350

Ingredients Equipment Method Notes

Ingredients

For the Chia Pudding

1/4 cup Chia Seeds
1 cup Milk dairy or non-dairy, unsweetened
1-2 Tbsp Maple Syrup or Honey to taste
1 tsp Vanilla Extract
1/2 cup Strong Brewed Coffee or Espresso cooled
1 Tbsp Unsweetened Cocoa Powder

For the Creamy Layer (Optional)

1/2 cup Greek Yogurt or Coconut Cream thick part from chilled can of full-fat coconut milk for dairy-free
1-2 tsp Maple Syrup or Honey to taste
1/4 tsp Vanilla Extract

For Garnish (Optional)

Unsweetened Cocoa Powder for dusting
Coffee beans or chocolate shavings

Equipment

Medium Bowl (or Jar with Lid)
Whisk or Spoon
Small Bowl (for creamy layer)
Fine Mesh Sieve (optional, for garnishing)

Method

In a medium bowl or a jar with a lid, combine the chia seeds, milk, 1-2 tablespoons of maple syrup or honey (to your taste), and 1 teaspoon of vanilla extract. Stir everything together thoroughly to ensure there are no clumps of chia seeds.
1/4 cup Chia Seeds, 1 cup Milk, 1-2 Tbsp Maple Syrup or Honey, 1 tsp Vanilla Extract
Stir in the cooled strong brewed coffee or espresso and the unsweetened cocoa powder. Mix well until the cocoa powder is fully dissolved and the mixture is consistently colored.
1/2 cup Strong Brewed Coffee or Espresso, 1 Tbsp Unsweetened Cocoa Powder
Cover the bowl or jar and refrigerate for at least 4 hours, or preferably overnight. Give it a quick stir after about 15-30 minutes of chilling to prevent the chia seeds from clumping at the bottom.
In a separate small bowl, combine the Greek yogurt (or cold coconut cream), 1-2 teaspoons of maple syrup or honey, and 1/4 teaspoon of vanilla extract. Stir until smooth and well combined.
1/2 cup Greek Yogurt or Coconut Cream, 1-2 tsp Maple Syrup or Honey, 1/4 tsp Vanilla Extract
Once the chia pudding has set, give it a final stir. Layer it in glasses or jars with the creamy yogurt/coconut cream mixture.
Lightly dust the top with unsweetened cocoa powder through a fine-mesh sieve. Add coffee beans or chocolate shavings for garnish. Serve immediately.
Unsweetened Cocoa Powder, Coffee beans or chocolate shavings

Notes

This pudding is best when made with high-quality coffee and cocoa. For a vegan option, ensure you use plant-based milk and coconut cream for the creamy layer.