This Tiramisu Chia Pudding is the most healthy breakfast recipe ever, packed with fiber, healthy fats, and 18 grams of protein per serving. If you are a tiramisu lover, this healthy chia pudding is a must-try.
If you liked my 3-Ingredient Chia Pudding or Mango Chia Pudding, this recipe is for you. I’m a huge fan of chia puddings and I’ve built up a massive amount of experience that allows me to make this one that tastes like tiramisu and brings all the goodness of chia seeds.
This tiramisu chia seed pudding is an adaptation of that classic recipe, adding lovely chocolate and coffee flavors to your pudding.
The full printable recipe is just below, but be sure to read further down for my ingredient selection tip, for step-by-step pictures, and more!
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Tiramisu Chia Pudding
Ingredients
Vanilla layer
- ¼ cup Chia Seeds
- 1 cup Almond Milk - (note 1)
- 1 teaspoon Vanilla Extract
- 1 tablespoons Maple Syrup - (note 2) – add more for a sweeter flavor
Chocolate Coffee Layer
- ¼ cup Chia Seeds
- ¼ cup Espresso Shots - or strong brewed coffee, lukewarm
- ¼ cup Unsweetened Cocoa Powder
- ¾ cup Almond Milk
- 1 tablespoons Maple Syrup - – add more for a sweeter flavor
Yogurt Layer
- 1 cup Dairy-Free Yogurt - we used vanilla coconut yogurt
- ½ teaspoon Vanilla Extract
To Serve
- ½ tablespoon Unsweetened Cocoa Powder
- 1 tablespoons Dark Chocolate - shaved, optional
Instructions
- In one bowl, stir all the vanilla layer ingredients. Cover with a lid and refrigerate overnight.
- In another bowl, stir all ingredients together – make sure the coffee is lukewarm. This helps dissolve the cocoa powder in the mixture. Close with a lid and refrigerate overnight.
- You may want to stir both puddings with a fork after an hour to prevent the seeds from forming lumps.
The next day
- In glass mason jars, alternate chocolate chia pudding, plant-based yogurt, and vanilla chia seed pudding until you reach the top of the jars.
- For the last layer, add plant-based yogurt, a dust of cocoa powder, and shaved dark chocolate if desired.
Notes
Equipment
Nutrition
Ingredients and Substitutions
- Chia Seeds – Chia seeds are superfoods, loaded with vitamins and minerals, and rich in omega fatty acids.
- Vanilla Extract – to bring taste to you pudding.
- Almond Milk or any plant-based milk you love. For a nut-free version, swap the almond milk for oat milk, coconut milk, or soy milk for a protein boost.
- Maple Syrup or any refined sugar-free sweetener. Chia seeds are low in carbohydrates. Use a liquid sugar-free sweetener like monk fruit maple flavored syrup to remove the added sugar.
For the Coffee Chocolate Layer layer, the ratio of chia seed to liquid is slightly different because the cocoa powder contains fiber and also absorbs liquid.
- Chia Seeds – black or white chia work for this layer as they are embedded in chocolate.
- Strong Brewed Coffee – make your own to the strength you like.
- Almond Milk or any non-dairy milk you love. For a nut-free version, swap the almond milk for oat milk, coconut milk, or soy milk for a protein boost.
- Maple Syrup, agave syrup, or any sugar-free option.
- Cocoa Powder – preferably unsweetened to avoid adding unnecessary sugar.
And for the Yogurt Layers and Topping:
- Plant-Based Vanilla Yogurt of choice – We use vanilla coconut yogurt, but whipped coconut cream is a great option. This mimics the classic mascarpone layer of a classic tiramisu while adding protein and keeping the recipe dairy-free.
- Unsweetened Cocoa Powder
How To Make Tiramisu Chia Pudding
It’s so simple to make this healthy, low-carb breakfast that you will definitely add it to your weekly breakfast meal prep rotation. For this recipe, you need to prepare a chia pudding layers and a yogurt layer.
This delicious tiramisu recipe consists of two batches of chia pudding, soaked overnight separately.
- Combine all the vanilla layer ingredients in a small glass bowl or glass container (photo 1).
- Stir the ingredients together with a fork until well combined (photo 2).
- Repeat these steps for the coffee chocolate layer. It’s preferable to use warm coffee as it helps stir the cocoa powder faster (photo 3).
- Close the containers with a lid and refrigerate them overnight (photo 4).
- The next, day, assemble the tiramisu chia pudding jar by alternating layers of chocolate chia pudding, coconut vanilla yogurt, and vanilla chia pudding. On top of the jar, add extra yogurt and dust with cocoa powder to serve.
Serving Suggestions
Chia pudding is usually served as a healthy breakfast, but this flavor is also perfect as a healthy dessert recipe. If you like the taste of tiramisu but you are after a guilt-free dessert, this recipe is perfect. Topping that you can add on top of each jar are:
- Chocolate Shavings
- Cocoa Nibs
- Dark Chocolate Chips
- A Pinch of Salt
Frequently Asked Questions
Here are the answers to your most common questions about this recipe.
Yes, you can stir four teaspoons of your favorite instant coffee with 1/4 cup lukewarm water and use it in the recipe to replace the 1/4 cup strongly brewed espresso.
Chia pudding is made from a superfood called chia seeds. It’s one of the healthiest foods to add to your plate as it’s high in fiber, improving gut health, and low in net carbohydrates.
Chia puddings are excellent sources of healthy fat, protein, and fiber to keep you full for hours and a great healthy snack, breakfast, or dessert.
If you add too many chia seeds per cup of liquid, it become jelly-like and forms lumps of seeds.
Store the chia pudding in a sealed container in the refrigerator for up to 4 days.
You can freeze chia pudding for up to one month in an airtight container and thaw it in the fridge the day before.
More Chia Pudding Recipes
If you like this recipe, you’ll love these other chia pudding recipes:
Thank you for such a delicious, easy, healthy, and good for meal prep breakfast recipe!
God bless you!
Thank you so much !
This recipe looks great, can’t wait to try it!
thank you
Hi
I love all your recipes
Although I haven’t tried any, yet!!
I am hoping to do so in the near future, but I will be sharing them with all my friends & family!!
Question:
Can I use coconut milk instead of almond milk?
I have allergic sensitivity to almond’s skin.(IBS)
(I think it contains lectin, not 100% sure!)
Thanks
Do you hv a FB page where I can follow you?
Hi Mayra,
Yes, you can use any milk you like in this recipe. Coconut milk will give it a slight coconut taste that will alter the overall flavors a bit, but it’s ok.
I do have a FB page, it’s here: https://www.facebook.com/theconsciousplantkitchen
I followed the directions exactly as you have and the chocolate layer did not thicken at all. It was watery still. When I added the yogurt layer on top, it just sank into the chocolate layer. I wonder if it’s because of the coffee. IDK. The vanilla layer held up well. Any suggestions on the chocolate layer or is this correct?
May be you didn’t stir the chia seed enough with the remaining ingredients, when this happened, they form lumps of few seeds and they won’t absorbs the liquid and firm up the whole batch. Try to stir every 3 minutes for the first 10 minutes before refrigerating so the seeds don’t clumps up. Otherwise, I don’t see how it’s possible because the ratio of seeds to liquid is the same as for the vanilla layer, and I always have two thick layers.
Hi,
thank you for this recipe. it seems delicious.
I understood that it is better to limit the quantity of chia seeds to 20g (or eventually 30g) per day but I see here that 1 serving contains 40g of them.
Is this quantity safe ?
Some people can eat more or less fiber in one go without having digestive issue. The problem with chia seed is their high amount of fiber that can bloat some people. One serve has 19 grams of fiber which is under the daily recommendation of 30 grams to have a healthy gut health. I personally have no problem eating this per day, plus other fiber from my fruits and veggies, but we are not health professional and we can only recommend you to follow what suit your body and personal needs. If you have doubt decrease the serving, increase slowly to see what works for you.
Would it be ok to puree the layers that chia seeds so it’s more smooth?
Yes, that should be fine!
loved this recipe! i adjusted a bit for my preferences, like substituting coconut milk for almond milk (i’m allergic to tree nuts) and adding some liquid stevia because i have a bit of a sweet tooth, but it was so delicious. i also topped it with coconut whip and sprinkled cinnamon. i ate it for breakfast and it definitely felt like i was indulging as a dessert. i plan to make this one often. thank you!