Tiramisu Chia Pudding: An Easy and Decadent Makeahead Dessert Recipe
Introduction
Tiramisu Chia Pudding is a delightful twist on the classic Italian dessert, combining creamy chia pudding with rich coffee and cocoa flavors. It’s a simple, no-cook recipe that’s perfect for a healthy breakfast or a satisfying dessert you’ll love.
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
- Step 1: In a mixing bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until well combined.
- Step 2: In a separate bowl, dissolve the instant coffee granules in 2 tablespoons of warm water, then add this coffee mixture to the chia mixture and stir thoroughly.
- Step 3: In a small bowl, mix the cocoa powder with a couple of tablespoons of almond milk to create a smooth paste, then incorporate this cocoa mixture into half of the chia pudding mixture.
- Step 4: Start layering the pudding in serving glasses by spooning in the plain chia mixture first, followed by the cocoa-filled mixture.
- Step 5: Continue alternating the layers until the glasses are filled, creating a visually appealing pattern of coffee and cocoa layers.
- Step 6: Top each glass with a dollop of Greek yogurt. Dust with cocoa powder and sprinkle dark chocolate shavings over the top for an indulgent finish.
- Step 7: Cover the glasses with plastic wrap and refrigerate for at least 2 to 4 hours, or ideally overnight, to allow the pudding to fully set.
- Step 8: Before serving, optionally garnish with crushed coffee beans for an extra crunch and enhanced coffee flavor.
Tips & Variations
- Use coconut or oat milk as a dairy-free alternative to almond milk for a creamier texture.
- Adjust the sweetness with more or less maple syrup according to your taste preferences.
- For a richer coffee flavor, substitute brewed espresso for the dissolved instant coffee.
- Add a splash of coffee liqueur to the chia mixture for an adult twist on this recipe.
- Layer with fresh berries or banana slices for added freshness and texture.
Storage
Store the tiramisu chia pudding covered in the refrigerator for up to 3 days. Stir gently before serving if separation occurs. This pudding is best enjoyed chilled and does not require reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of almond milk?
Yes, regular dairy milk or any plant-based milk can be used depending on your preference or dietary needs.
How long does it take for chia seeds to absorb the liquid?
Chia seeds typically need at least 2 hours to absorb the liquid and thicken, but chilling overnight gives the best pudding texture.
PrintTiramisu Chia Pudding: An Easy and Decadent Makeahead Dessert Recipe
Tiramisu Chia Pudding is a delightful and healthy twist on the classic Italian dessert, combining creamy chia pudding layers infused with coffee and cocoa flavors, topped with Greek yogurt and dark chocolate shavings. This no-cook, make-ahead recipe offers a perfect balance of rich, creamy, and slightly crunchy textures, ideal for breakfast, dessert, or a wholesome snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes (including chilling time)
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Chia Pudding Base
- 1 cup almond milk (unsweetened)
- 1/4 cup chia seeds
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon vanilla extract
Coffee Mixture
- 1 tablespoon instant coffee granules (or espresso powder)
- 2 tablespoons warm water (for dissolving coffee)
Cocoa Layer
- 2 tablespoons cocoa powder (unsweetened)
- 2 tablespoons almond milk (to make cocoa paste)
Toppings
- 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
- Combine Chia Mixture: In a mixing bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until well combined.
- Add Coffee: In a separate small bowl, dissolve the instant coffee granules in 2 tablespoons of warm water, then stir this coffee mixture into the chia mixture thoroughly.
- Prep Cocoa Layer: In another small bowl, blend the cocoa powder with a couple of tablespoons of almond milk to form a smooth cocoa paste, then add this cocoa mixture to half of the chia mixture and stir well.
- Layering: Begin layering the pudding in serving glasses starting with the plain chia mixture, followed by a layer of the cocoa-infused chia mixture to create distinct layers.
- Alternate Layers: Continue alternating the plain and cocoa chia mixtures until the glasses are filled, creating a visually appealing marbled pattern.
- Add Toppings: Top each serving glass with a generous dollop of Greek yogurt. Sprinkle with cocoa powder and garnish with dark chocolate shavings for a rich finish.
- Chill: Cover the glasses with plastic wrap and refrigerate for at least 2 to 4 hours or preferably overnight to allow the chia pudding to thicken and flavors to meld.
- Serve: Remove from fridge before serving and optionally garnish with crushed coffee beans for extra aroma and crunch.
Notes
- Use dairy-free yogurt to make this recipe vegan-friendly.
- For a stronger coffee flavor, increase the instant coffee powder slightly.
- Maple syrup can be substituted with honey or agave syrup depending on preference.
- Letting the pudding chill overnight ensures optimal texture and flavor blending.
- Layer carefully for an attractive presentation.
- The recipe serves 4 people.
Keywords: Tiramisu, chia pudding, healthy dessert, no-bake dessert, vegetarian dessert, coffee flavored pudding, gluten-free dessert
