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Tiramisu Chia Pudding

A healthy twist on the classic Tiramisu dessert, this Tiramisu Chia Pudding combines rich espresso flavors with creamy cashew topping for a guilt-free indulgence.
Print Recipe
Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: Italian, Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Coffee Chia Base
  • 1 cup unsweetened almond milk or any plant-based milk
  • 2 tablespoons strong brewed espresso freshly brewed for best flavor
  • 1 tablespoon cocoa powder unsweetened
  • 2 tablespoons maple syrup pure maple syrup enhances the flavor
  • 1/2 teaspoon vanilla extract use a good quality extract for depth
  • 1/4 cup chia seeds find whole chia seeds for optimal texture
For the Dark Espresso Layer
  • 1/4 cup strong brewed espresso additional
  • 1 tablespoon maple syrup
  • 1/2 teaspoon cocoa powder
For the Creamy Topping
  • 1/2 cup raw cashews soaked in water for 30 minutes and drained
  • 1/4 cup coconut cream the cream from full-fat coconut milk
  • 2 tablespoons maple syrup
  • 1 teaspoon lemon juice fresh is best
  • 1/2 teaspoon vanilla extract
  • a pinch salt
For Dusting and Garnish
  • unsweetened cocoa powder for that classic finish
  • coffee bean optional, for a touch of elegance

Method
 

Make the Coffee Chia Base
  1. In a medium-sized mixing bowl, whisk together the almond milk, 2 tablespoons of brewed espresso, cocoa powder, maple syrup, and vanilla extract until fully combined.
  2. Stir in the chia seeds and let sit for about 5 minutes until they begin to absorb the liquid.
  3. Refrigerate for at least 2 hours or up to overnight until thickened.
Prepare the Dark Espresso Layer
  1. In a small mixing bowl, combine the remaining 1/4 cup of brewed espresso, 1 tablespoon of maple syrup, and 1/2 teaspoon of cocoa powder. Mix until smooth.
  2. Allow to cool completely before using.
Blend the Creamy Topping
  1. In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt.
  2. Blend until completely smooth and fluffy—this will take about 1-2 minutes. Scrape down the sides as needed.
Assemble the Layers
  1. In your serving glasses (or bowls), spoon in the chia pudding to create a generous base layer.
  2. Add the dark espresso layer on top, smoothing it out.
  3. Top with the creamy cashew mixture and sprinkle unsweetened cocoa powder.
  4. For a touch of elegance, add a coffee bean as a garnish, if desired.

Notes

Serve immediately or chill for 30 minutes to let the flavors meld! Store in an airtight container in the refrigerator for up to 5 days.