Description
This Tiramisu Chia Pudding is packed with fibre and protein and can be enjoyed for breakfast, a snack or dessert.
Ingredients
Units
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
