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–+ servings
A close-up of Tiramisu Chia Pudding in a glass, layered with creamy chia seeds and topped with chocolate and cocoa powder.

Tiramisu Chia Pudding

A healthy, no-bake twist on the classic Italian dessert, this Tiramisu Chia Pudding is layered with coffee-soaked chia seeds and a creamy mascarpone-like filling.
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Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Chia Pudding Base
  • 1/2 cup Chia seeds
  • 2 cups Unsweetened almond milk or other milk of choice
  • 2 tablespoons Maple syrup or to taste
  • 1 teaspoon Vanilla extract
For the Coffee Layer
  • 1/2 cup Strong brewed coffee cooled
  • 1 tablespoon Maple syrup
For the Creamy Filling
  • 1 cup Cashews soaked overnight or in hot water for 1 hour, then drained
  • 1/4 cup Coconut cream from the top of a chilled can
  • 2 tablespoons Lemon juice
  • 2 tablespoons Maple syrup
  • 1/2 teaspoon Vanilla extract
For Garnish
  • 2 tablespoons Unsweetened cocoa powder

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Serving glasses or jars

Method
 

  1. Make the chia pudding base: In a bowl, whisk together chia seeds, almond milk, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract. Let sit for 5 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 2 hours, or until thickened.
  2. Prepare the coffee layer: In a small bowl, stir together the brewed coffee and 1 tablespoon maple syrup.
  3. Make the creamy filling: In a high-speed blender, combine the soaked and drained cashews, coconut cream, lemon juice, 2 tablespoons maple syrup, and 1/2 teaspoon vanilla extract. Blend until completely smooth and creamy, scraping down the sides as needed.
  4. Assemble the puddings: Spoon a layer of the coffee mixture into the bottom of each serving glass. Top with a layer of the thickened chia pudding. Spoon or pipe the creamy cashew filling over the chia pudding layer. Repeat layers if desired, ending with the creamy filling.
  5. Chill: Cover the glasses and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, dust the top with cocoa powder.

Notes

For a quicker version, you can skip the cashew cream and simply layer coffee-soaked ladyfingers (or vegan cookies) with the chia pudding and a dollop of coconut whipped cream. Ensure your coffee is strong enough to impart a distinct flavor.

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