Description

This Easy Tiramisu Chia Pudding recipe combines the rich flavors of classic tiramisu with the wholesome nutrition of chia seeds. Perfect for a make-ahead breakfast or snack, it features layers of coffee-infused chia pudding and creamy mascarpone, topped with a dusting of cocoa powder. It’s dairy-free adaptable, gluten-free, and packed with omega-3s, making for an indulgent yet guilt-free treat.

Ingredients

Scale

Core Ingredients

¼ cup chia seeds
1 cup almond milk (or any milk preferred)
½ cup brewed coffee, cooled (espresso works too)
2 tablespoons maple syrup or honey
1 teaspoon vanilla extract
¼ cup mascarpone cheese or Greek yogurt
2 tablespoons cocoa powder for topping
Ladyfinger cookies for garnish (optional)

Optional Add-Ins

Splash of coffee liqueur (for adult version)
Coconut cream (to replace mascarpone for vegan option)
Crumbled graham crackers (for texture)
Chocolate syrup (for drizzling)

Instructions

Mix the Base: In a medium bowl or jar, whisk together the chia seeds, almond milk, brewed coffee, maple syrup, and vanilla extract until well combined and no clumps remain.
Let It Set: Cover and refrigerate the mixture for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and form a thick pudding consistency.
Prepare the Cream Layer: In a small bowl, mix mascarpone cheese or Greek yogurt with a tablespoon of maple syrup until smooth and creamy to mimic traditional tiramisu’s creamy layer.
Layer and Top: Spoon half the chia pudding into serving glasses or bowls, add a layer of the mascarpone cream, then top with the remaining chia pudding. Dust the top generously with cocoa powder using a fine mesh sieve. Optionally, crumble ladyfinger cookies on top for authenticity.
Serve and Enjoy: Eat immediately or chill for another 10 minutes to let layers set further. The pudding tastes best cold and after the flavors have melded overnight.

Notes

Adjust liquid levels if pudding is too thick or thin by adding milk or extra chia seeds respectively.
Ensure coffee is cooled before mixing to prevent clumping of chia seeds.
Strong coffee or espresso provides the best flavor; weak coffee results in bland pudding.
Can be made vegan by substituting mascarpone with coconut cream and using plant-based milk.
Store in airtight containers in the fridge for up to 5 days; avoid freezing as texture changes occur.
Speed up setting by refrigerating 2 hours with occasional stirring, but overnight is ideal for best texture.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Breakfast
Method: No-Cook
Cuisine: Italian-inspired

Keywords: tiramisu chia pudding, easy breakfast pudding, no cook chia pudding, vegan tiramisu, gluten free breakfast, coffee chia pudding, healthy dessert