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Tiramisu Chia Seed Pudding

A healthy, layered breakfast dessert featuring rich espresso chia pudding, a creamy yogurt layer, and a dusting of cocoa powder.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 bowls
Course: Breakfast, Dessert
Cuisine: Fusion, Italian-inspired
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Chia Base Layer
  • 0.25 cup chia seeds
  • 0.5 cup brewed espresso or strong coffee cooled
  • 0.5 cup unsweetened almond milk or milk of choice
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 pinch sea salt
Cream Layer & Topping
  • 0.5 cup Greek yogurt or mascarpone
  • 1 tbsp maple syrup
  • 1 tbsp cocoa powder unsweetened, for dusting

Equipment

  • Mixing bowls
  • Whisk
  • Serving glasses or small bowls
  • Fine-mesh sieve

Method
 

  1. In a bowl, whisk together the cooled espresso, almond milk, 1 tablespoon maple syrup, vanilla, and salt.
  2. Gradually whisk in the chia seeds. Stir well to prevent clumping. Let sit for 10 minutes, then whisk vigorously one more time.
  3. Cover and refrigerate for at least 2 hours or overnight until the mixture forms a thick pudding.
  4. In a small bowl, whisk the Greek yogurt with the remaining 1 tablespoon of maple syrup until smooth.
  5. To assemble, divide the set coffee chia pudding evenly into the bottom of two serving glasses or bowls.
  6. Carefully spoon the sweetened yogurt mixture over the chia layer, spreading it flat to the edges.
  7. Using a fine-mesh sieve, generously dust the top of the yogurt layer with cocoa powder right before serving.

Notes

For the best aesthetic, only dust the cocoa powder immediately before serving, otherwise it will absorb moisture in the fridge. Will keep for 4 days refrigerated without the cocoa topping.