Craving the rich, creamy flavors of tiramisu but want to keep things light and healthy? Say hello to Tiramisu Chia Pudding—a guilt-free dessert that combines the classic coffee and cocoa notes of tiramisu with the nutritious goodness of chia seeds. Easy to make and naturally dairy-free, this dessert is perfect for anyone looking to indulge without the extra calories or sugar. Let’s dive into this deliciously wholesome treat!
Ingredients for Tiramisu Chia Pudding
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1/2 cup chia seeds
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2 cups unsweetened almond milk (or milk of choice)
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2 tbsp maple syrup (or honey)
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1 tsp vanilla extract
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1–2 tsp instant espresso powder (adjust to taste)
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Unsweetened cocoa powder, for dusting
- Note: If you don’t have instant espresso powder, you can substitute it with a shot of strong espresso or coffee concentrate. Just reduce the almond milk slightly to maintain the pudding’s consistency.
Instructions
In a medium mixing bowl or jar, whisk together the almond milk, maple syrup, vanilla extract, and instant espresso powder until fully dissolved.
Stir in the chia seeds. Mix well to ensure they don’t clump together. Let sit for 5 minutes, then stir again.
Cover and refrigerate for at least 2 hours, or overnight, until thick and pudding-like.
Spoon into serving glasses or jars. Dust generously with unsweetened cocoa powder before serving.
🧁 Optional: Greek Yogurt Layer
For extra creaminess and a tiramisu-style layered effect:
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Mix 1/2 cup plain Greek yogurt with 1 tsp maple syrup or honey.
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Layer it on top of the chia pudding before dusting with cocoa powder.
Tips for Success
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Use fresh chia seeds: Older chia seeds can lose their gel-forming ability, so check the expiration date for best results.
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Stir well and let it rest: Mix the chia seeds thoroughly with the almond milk to prevent clumping, then let it sit for at least 4 hours or overnight for the best pudding texture.
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Adjust espresso to taste: Start with 1 teaspoon of instant espresso powder and add more if you want a stronger coffee flavor.
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Sweeten gradually: Add maple syrup little by little, tasting as you go, so it’s just right for your palate.
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Use unsweetened almond milk: This keeps the dessert light and lets the natural flavors shine.
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Chill before serving: Refrigerate the pudding for a few hours—it tastes better cold and the texture firms up nicely.
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Dust cocoa powder just before serving: This prevents it from becoming soggy and keeps the classic tiramisu look.
Variations
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Mocha Madness: Add a tablespoon of cocoa powder directly into the pudding mix for an extra chocolatey kick.
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Vanilla Almond: Skip the espresso and boost the vanilla extract to make a creamy, nutty dessert.
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Berry Bliss: Layer the pudding with fresh raspberries or strawberries for a fruity twist.
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Nutty Crunch: Top with toasted almonds, hazelnuts, or walnuts for some satisfying crunch.
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Coconut Dream: Use coconut milk instead of almond milk for a tropical flavor.
FAQ
Q: Can I use regular milk instead of almond milk?
A: Absolutely! You can use any milk you prefer—dairy or plant-based. Just keep in mind it may slightly change the flavor and texture.
Q: How long does the chia pudding last?
A: Stored in an airtight container in the fridge, it stays fresh for up to 4-5 days.
Q: Can I make this dessert sugar-free?
A: Yes! You can omit the maple syrup or substitute with a zero-calorie sweetener like stevia or erythritol.
Q: What if I don’t have instant espresso powder?
A: You can substitute with a strong brewed coffee concentrate or a shot of espresso for a similar flavor.
Q: Is this recipe suitable for vegans?
A: Yes, as long as you use plant-based milk and a vegan sweetener like maple syrup or agave nectar.
More Yummy Desserts from NutriQuorum
Gluten-Free, Low-Carb Cottage Cheese Muffins
Easy Almond Flour Waffles: Low-Carb and Guilt-Free
Crunchy Peanut Butter Yogurt Parfait
Chocolate Lover’s Delight: Almond Flour Energy Balls
Tiramisu Chia Pudding – A Guilt-Free Dessert!
Equipment
- 1 mixing bowl
Ingredients
- ½ cup chia seeds
- 2 cups unsweetened almond milk (or milk of choice)
- 2 Tbsp maple syrup (or honey)
- 1 tsp vanilla extract
- 1-2 tsp instant espresso powder (see notes)
- Unsweetened cocoa powder, for dusting
Instructions
- In a medium mixing bowl or jar, whisk together the almond milk, maple syrup, vanilla extract, and instant espresso powder until fully dissolved.
- Stir in the chia seeds. Mix well to ensure they don’t clump together. Let sit for 5 minutes, then stir again.
- Cover and refrigerate for at least 2 hours, or overnight, until thick and pudding-like.
- Spoon into serving glasses or jars. Dust generously with unsweetened cocoa powder before serving.