Description

Indulge guilt-free in this Tiramisu Chia Pudding, a creamy, layered dessert that combines the rich flavors of coffee and cocoa with nutritious chia seeds. This quick no-cook recipe blends almond milk, instant coffee, cocoa powder, and Greek yogurt to create a deliciously healthy twist on the classic tiramisu, perfect for a refreshing snack or light dessert.

Ingredients

Scale

Chia Pudding Base

1 cup Almond Milk (Substitute with coconut or oat milk for a different flavor.)
1/4 cup Chia Seeds (These tiny powerhouses thicken the pudding perfectly.)
2 tablespoons Maple Syrup (Honey can be used if you’re not vegan.)
1 teaspoon Vanilla Extract (Opt for pure extract for the best taste.)

Coffee Mixture

2 tablespoons Instant Coffee Granules (Essential for authentic coffee taste.)
2 tablespoons Warm Water (For dissolving coffee granules.)

Cocoa Paste

2 tablespoons Cocoa Powder (Ensure it’s unsweetened to maintain balance.)
2-4 tablespoons Almond Milk (To create a smooth cocoa paste.)

Toppings

1 cup Greek Yogurt (Use dairy-free yogurt for a vegan option.)
to taste Dark Chocolate Shavings (Add elegance; crush nuts instead for a delightful crunch if preferred.)
to taste Cocoa Powder (for dusting) (Liberally dust for an added chocolate kick.)
optional Crushed Coffee Beans (Swap with chopped nuts or omit entirely.)

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Instructions

Mix Chia Base: Combine 1 cup of almond milk, 1/4 cup of chia seeds, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract in a mixing bowl. Whisk vigorously for about 1-2 minutes until the mixture is well blended and beginning to thicken.
Dissolve Coffee: In a small bowl, dissolve 2 tablespoons of instant coffee granules in 2 tablespoons of warm water. Pour this coffee mixture into the chia base, stirring thoroughly to integrate the coffee flavor evenly.
Prepare Cocoa Paste: In a separate bowl, mix 2 tablespoons of cocoa powder with 2-4 tablespoons of almond milk to create a smooth, thick cocoa paste without lumps.
Combine Mixtures: Fold half of the chia-coffee mixture into the cocoa paste gently until fully combined, creating a layered chocolate-coffee blend.
Layer Pudding: In serving glasses, alternate layers of the plain chia mixture and the cocoa-coffee mixture, repeating until all mixtures are used. Ensure the final layer is the cocoa mixture for an appealing finish.
Add Toppings: Top each glass with a generous dollop of Greek yogurt. Sprinkle cocoa powder over the yogurt, then garnish with dark chocolate shavings for texture and elegance.
Chill: Cover the glasses and refrigerate for at least 2-4 hours or overnight to allow the chia seeds to fully thicken and flavors to blend beautifully.
Serve: Before serving, optionally sprinkle crushed coffee beans for an added crunch and coffee aroma. Enjoy your refreshing and healthy Tiramisu Chia Pudding.

Notes

Use dairy-free yogurt and maple syrup to keep the recipe vegan friendly.
Adjust the sweetness by varying the amount of maple syrup according to taste.
For a nuttier texture, substitute dark chocolate shavings with crushed nuts.
Ensure instant coffee granules are fully dissolved to avoid grainy texture.
Chilling the pudding overnight results in a creamier texture and enhanced flavor integration.
This recipe is gluten-free and can be adapted for various dietary preferences.