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Love tiramisu but want something healthier you can eat for breakfast? This Tiramisu Chia Pudding has all the classic flavours you love in a tiramisu layered into a healthy delicious pudding packed with fibre and protein.
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You know I’m a big fan of chia pudding! I love a simple Vanilla Chia Pudding, Peanut Butter Chia Pudding or even some Chocolate Chia pudding. And this Tiramisu Chia Pudding is no exception…it does not disappoint!
It’s made with layers of three different flavours of chia pudding that come together to create a delicious tiramisu-inspired pudding. Each serving is packed with 11 grams of fibre and 6 grams of protein, but can be easily made higher in protein with the addition of some protein powder or cottage cheese like I use in this Protein Chia Pudding.
I’ve been making chia pudding recipes for over a decade, and they’re consistently some of my most viral recipes on the Choosing Chia Instagram, and this tiramisu version is no exception. If you can’t get enough tiramisu-inspired recipes make sure to try these Tiramisu Overnight Oats next!
Recipe Highlights
- Quick & easy: The chia pudding recipe really only takes 15 minutes to prepare, (plus chilling time)
- High in fibre and protein: Each serving of this chia pudding is packed with 6 grams of protein and 11 grams of fibre!
- Vegan & gluten-free: Tiramisu chia pudding is a great option to suit all diets! Another reader favourite is this Matcha Chia Pudding.
- Tastes like tiramisu: If it’s one of your favourite desserts then this is the chia pudding for you!
Key Ingredients
- Chia seeds: Make sure to use fresh chia seeds that aren’t stale. Sometimes stale chia seeds don’t absorb liquid as well.
- Milk: For a rich and creamy pudding, use full-fat coconut milk. If you want to lighten it up a bit, you can use light coconut milk, cow’s milk or any plant based milk you love.
- Espresso: strongly brewed is best. Espresso also works well in these Coffee Overnight Oats.
*This is just a recipe overview. The full recipe can be found below in the recipe card.
How To Make Tiramisu Chia Pudding
Layer 1: Mix the chia seeds, cocoa powder, maple syrup and coconut milk together in a bowl. Cover with plastic wrap and let set in the fridge until thickened (for at least one hour, or overnight.)
Layer 2: Mix the chia seeds, espresso, maple syrup and coconut milk together. Let set in the fridge.
Layer 3: Mix the chia seeds, vanilla extract and coconut milk together in a bowl. Let set in the fridge.
Assemble: Spoon some of each layer (starting with chocolate on the bottom, followed by coffee, and then vanilla) into a cup or a jar. You can optionally sprinkle some cocoa powder on top!
How to store
Store tiramisu chia pudding in airtight containers or small jars in the fridge for up to 4 days. If the pudding thickens too much in the fridge, stir in a small splash of milk before serving.
Jess’s Tips
- Whisk well at the start: Make sure the pudding ingredients are fully incorporated so you don’t get clumps.
- Adjust sweetness to taste: Depending on your coffee strength, you may want slightly more maple syrup.
- Use decaf if needed: If you’re sensitive to caffein opt for decaf. Decaf coffee also works great in this Coffee Chia Pudding.
- Make it high-protein: Add 1-2 tablespoons of your favourite protein powder or 2 tablespoons of yogurt or cottage cheese to each layer.
Frequently Asked Questions
Chia tiramisu is a healthier twist on traditional tiramisu, made with fibre-rich chia seeds, naturally sweetened ingredients and no refined sugar, making it a more balanced option for breakfast, a snack or a lighter dessert.
Yes. If you don’t like the texture of chia seeds you can use blended chia seeds in this recipe.
I don’t recommend freezing chia pudding, as it will become gritty.
Try These Chia Seed Recipes Next!
Chia Seeds
Mango Chia Pudding
Breakfast
Carrot Cake Overnight Oats
Chia Seeds
Strawberry Chia Pudding
Breakfast
Coffee Chia Pudding
If you tried this Tiramisu Chia Pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Tiramisu Chia Pudding
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2-4 servings
- Category: Breakfast
- Method: Mix
- Cuisine: American
- Diet: Vegan
Description
This Tiramisu Chia Pudding is packed with fibre and protein and can be enjoyed for breakfast, a snack or dessert.
Ingredients
Chocolate layer
- 2 tbsp chia seeds
- 1 tbsp cocoa powder
- 1/2 cup+2 tbsp coconut milk
- 1/2 tbsp maple syrup
Coffee layer
- 2 tbsp chia seeds
- 1/4 cup strongly brewed espresso
- 1/4 cup coconut milk
- 1/2 tbsp maple syrup
Vanilla layer
- 2 tbsp chia seeds
- 1/2 cup coconut milk
- 1/2 tsp vanilla extract
- 1/2 tbsp maple syrup
- Cocoa powder to top (optional)
Instructions
- Chocolate layer: whisk the chia seeds, cocoa powder, coconut milk and maple syrup together in a bowl. Whisk until all the cocoa powder is incorporated. Then cover and place in the fridge to set for at least one hour, or overnight.
- Coffee layer: whisk the chia seeds, espresso, coconut milk and maple syrup together in a bowl. Cover and place in the fridge to set.
- Vanilla layer: whisk the chia seeds, coconut milk, vanilla extract and maple syrup together in a bowl. Cover and place in the fridge to set.
- Assemble: remove the three layers of chia pudding from the fridge. If the chia pudding feels too thick, add an extra splash of coconut milk and mix it in. Grab a cup or a jar and layer each chia pudding in the cup starting with chocolate on the bottom, followed by coffee and vanilla on top. Optionally serve with a dusting of cocoa powder.
Notes
Store in the fridge for up to 4 days.
Use fresh chia seeds. I sometimes hear from people that their chia seeds won’t swell when they add liquid. This may possibly be because the seeds are stale.
Add more liquid as needed.
Use decaf espresso if needed.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 350
- Sugar: 10g
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 11g
- Protein: 6g
The BEST way to eat chia seeds! Especially if you don’t necessarily like chia. So DELICIOUS, I made this soo many times and will continue to do so, with different types of milk too but nothing beats the original version.
So happy you like it!!:)
Can cold brew be used in this recipe?
When I’ve made these in the past I’ve used canned coconut milk but am curious if you’ve used the refrigerated version? It’s been a few years since I’ve visited your site and since switching to vegetarian happy to rediscover it!
I use canned!
Loved this pudding! I had it as an afternoon snack since I always have a sweet tooth in the afternoons. It was a delicious, filling snack to help me avoid snacking until dinner!
So happy you loved it Melissa!