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Vegan Tiramisu Chia Pudding with Espresso and Cocoa Recipe

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4 from 4 reviews

This Tiramisu Chia Pudding is a wholesome, dairy-free twist on the classic Italian dessert, combining creamy vanilla chia pudding with a rich coffee-chocolate layer, layered with plant-based yogurt to create a healthy yet indulgent treat that requires no baking and is perfect for a make-ahead breakfast or snack.

  • Total Time: 8 hours 10 minutes
  • Yield: 2 servings

Ingredients

Vanilla Chia Pudding Layer

  • 1/4 cup Chia Seeds
  • 1 cup Almond Milk
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Maple Syrup (add more for a sweeter flavor)

Chocolate Coffee Chia Pudding Layer

  • 1/4 cup Chia Seeds
  • 1/4 cup Espresso Shots or strong brewed coffee, lukewarm
  • 1/4 cup Unsweetened Cocoa Powder
  • 3/4 cup Almond Milk
  • 1 tablespoon Maple Syrup (add more for a sweeter flavor)

Additional Ingredients

  • 1 cup Dairy-Free Yogurt (vanilla coconut yogurt recommended)
  • 1/2 teaspoon Vanilla Extract
  • 1/2 tablespoon Unsweetened Cocoa Powder
  • 1 tablespoon Dark Chocolate, shaved (optional, for garnish)

Instructions

  1. Prepare Vanilla Chia Pudding: In one bowl, stir together 1/4 cup chia seeds, 1 cup almond milk, 1 teaspoon vanilla extract, and 1 tablespoon maple syrup until well combined. Cover the bowl with a lid and refrigerate overnight to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
  2. Prepare Chocolate Coffee Chia Pudding: In a separate bowl, combine 1/4 cup chia seeds, 1/4 cup lukewarm espresso or strong brewed coffee, 1/4 cup unsweetened cocoa powder, 3/4 cup almond milk, and 1 tablespoon maple syrup. Stir thoroughly to dissolve the cocoa powder and mix evenly. Cover with a lid and refrigerate overnight.
  3. Prevent Clumps: After about an hour of refrigeration, stir both the vanilla and chocolate chia puddings gently with a fork to break up any lumps and ensure an even texture.
  4. Layer the Pudding: The next day, take glass mason jars or serving glasses. Alternate layers starting with chocolate chia pudding, followed by a layer of dairy-free yogurt, then vanilla chia pudding. Repeat the layers until the jars are filled near the top.
  5. Top the Dessert: For the final layer, add a dollop of plant-based yogurt, dust with 1/2 tablespoon unsweetened cocoa powder, and optionally garnish with shaved dark chocolate for an extra touch of indulgence.

Notes

  • For a sweeter dessert, increase the maple syrup according to your taste preference.
  • Use lukewarm coffee to help dissolve the cocoa powder properly in the chocolate layer.
  • Stirring the chia pudding after an hour prevents clumping and ensures a smooth texture.
  • This recipe is vegan and dairy-free, but can be adjusted with dairy products if preferred.
  • The dessert needs at least 8 hours of refrigeration to set properly, so prepare it the night before.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-inspired
  • Diet: Vegan

Find it online: https://monicarecipes.com/vegan-tiramisu-chia-pudding-with-espresso-and-cocoa-recipe/