Introduction
Imagine waking up to the warm, bittersweet aroma of freshly brewed coffee folded into a silky, spoonable pudding—the familiar tiramisu profile transformed into a light, nutritious chia parfait. Tiramisu Chia Pudding layers the coffee-and-cocoa comfort of the classic Italian dessert into a creamy, slightly gelled texture with little pops of chia seed crunch. The first spoonful feels indulgent but somehow clean: deep cocoa, gentle coffee heat, a whisper of vanilla, and a subtle maple sweetness that rounds the edges.
This recipe is perfect for slow weekend mornings when you want a cozy, coffee-forward breakfast; it’s also brilliant for make-ahead breakfasts, office potlucks, or a lighter dessert at dinner parties. It stores beautifully in the fridge, so you can prep jars for the week and enjoy a quick, mood-lifting treat any time. If you love chia puddings already, you may also enjoy this coconut-forward variation I tested earlier—see my notes on the similar 4-ingredient coconut chia pudding for inspiration: 4-ingredient coconut chia pudding.
Dish Snapshot
- Prep Time: 10 minutes (active)
- Cook Time: 0 minutes (coffee brewing time not included)
- Total Time: At least 2 hours (chilling) — overnight recommended
- Servings: 4 (approximate; serves as breakfast/snack portions)
- Difficulty Level: Easy — great for beginners
Nutrition Highlights
Estimated nutrition per serving (1 of 4). Values are approximations calculated from ingredient standard references (USDA FoodData Central and typical manufacturer nutrition labels); individual results will vary by brands and exact measurements.
- Calories: ~175–185 kcal
- Protein: ~4 g
- Total Carbohydrates: ~25 g
- Dietary Fiber: ~8–9 g
- Sugars: ~13–15 g (primarily from maple syrup)
- Total Fat: ~8 g
- Saturated Fat: ~1–2 g
- Sodium: ~70–90 mg
Notes on accuracy: these figures are estimates based on commonly available data (USDA FoodData Central). Chia seeds contribute most of the fiber and healthy fats; maple syrup provides natural sugars and the majority of carbohydrates. If you need an exact nutrient profile for medical reasons, run the ingredient list through a registered dietitian-approved database or a nutrition calculator using the exact brands you plan to use.
Why You’ll Love It
- Flavor & Aroma: Coffee and cocoa form a rich, comforting duo that smells as satisfying as it tastes—perfect for coffee lovers who want dessert-like flavor at breakfast.
- Health & Texture: You get substantial soluble fiber and omega-3-rich fats from chia seeds, producing a creamy, gelled texture that’s both filling and satisfying without heaviness.
- Convenience & Versatility: It’s a make-ahead winner—prep jars the night before and grab them on busy mornings. It also scales easily for gatherings.
- Memory & Comfort: This recipe calls to mind the indulgence of classic tiramisu without the fuss of mascarpone and ladyfingers, so it’s nostalgic but light.
How to Make Tiramisu Chia Pudding
Ingredients:
- 1/2 cup chia seeds
- 2 cups almond milk (or any milk of choice)
- 1/4 cup maple syrup (or sweetener of choice)
- 1 tsp vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 1/4 cup cocoa powder
- Pinch of salt
- For topping (optional): cocoa powder or chocolate shavings, a dusting of instant coffee, or chopped toasted nuts
Optional ingredients & substitutions:
- Milk: Use oat, soy, dairy milk, or coconut milk for different textures and calorie profiles.
- Sweetener: Substitute honey, agave, or a low-calorie sweetener (adjust to taste).
- Coffee: Use espresso for a bolder flavor or decaf coffee for a caffeine-free treat.
- Cocoa: Swap for carob powder if allergic, or add 1–2 tbsp of unsweetened cocoa nibs for texture.
Step-by-step instructions:
- In a mixing bowl, combine chia seeds, almond milk, maple syrup, vanilla extract, cooled coffee, cocoa powder, and a pinch of salt.
- Whisk the mixture vigorously to break up cocoa clumps and distribute seeds evenly. A fine-mesh sieve for the cocoa helps avoid lumps.
- Let it sit for about 10 minutes, then whisk again to prevent clumping as the seeds begin to hydrate.
- Cover the bowl and refrigerate for at least 2 hours or overnight to fully set. Overnight yields the creamiest texture.
- Once set, stir the pudding again to ensure even texture and portion into individual cups or jars.
- Top with a light dusting of cocoa powder or chocolate shavings before serving.
Practical tips:
- Avoid overwhisking once the pudding has set—gentle stirring is enough to combine layers without breaking up the gel.
- If the pudding becomes too thick in the fridge, stir in a tablespoon of milk at a time until desired consistency is reached.
- For a smoother mouthfeel, blend the mixture in a high-speed blender for 10–20 seconds before refrigerating.
Best Pairings
- Keep it simple: serve as-is with a dusting of cocoa and a small biscotti on the side.
- With fruit: top with fresh berries (strawberries or raspberries) to add brightness and acidity.
- Morning combo: pair with a latte or matcha for a balanced café-style breakfast.
- Dessert plate: layer with yogurt or mascarpone for a richer, dinner-party presentation.
(For another fruity serving idea featuring cherries, see this cherry-forward chia pudding riff: cherry chia pudding.)
Storage Instructions
- Room temperature: Do not leave chia pudding unrefrigerated for more than 2 hours (follow general perishable food safety guidance).
- Refrigeration: Store covered in airtight containers for up to 4–5 days. Stir before serving; you may need to loosen with a splash of milk.
- Freezer: Chia pudding can be frozen for up to 1 month, but texture may change—thaw overnight in the refrigerator and whisk well before serving. Note that freezing can slightly alter the gelled texture.
Chef’s Advice
- Quality of coffee matters: use freshly brewed, strong coffee or espresso for the most authentic tiramisu flavor—instant coffee will work in a pinch but yields a different aroma.
- Chia-to-liquid ratio: 1/2 cup chia to 2 cups liquid produces a thick pudding that portioned into 4 jars yields spoonable, dessert-like servings. For a looser pudding, increase milk by 1/4–1/2 cup.
- Cocoa integration: sift cocoa powder into the liquid or blend briefly to avoid cocoa lumps; unsweetened Dutch-processed cocoa will give a rounder, smoother chocolate flavor.
- Sweetness control: start with 1/4 cup maple syrup, then taste after the initial chilling; chilling reduces perceived sweetness, so you may want slightly more if you like it sweeter.
Creative Twists
- Vegan “Tiramisu” Layered Parfait: use coconut yogurt between chia layers for a creamier, tangy contrast; top with toasted coconut flakes for crunch.
- Mocha Almond Crunch: stir 2 tbsp almond butter into the base before chilling and top with toasted sliced almonds and dark chocolate shavings.
- Citrus Espresso Twist: add 1 tsp orange zest to the mixture and serve with a thin slice of candied orange for a bright, classic tiramisu note.
- Low-Sugar Version: reduce maple syrup to 2 tbsp and add a natural non-caloric sweetener (stevia/erythritol blend) if desired; consider using unsweetened almond milk.
Frequently Asked Questions
Q: Can I use whole milk or Greek yogurt instead of almond milk?
A: Yes—dairy milk or a combination of milk and a couple tablespoons of Greek yogurt will make the pudding richer and creamier. If using yogurt, fold it in after the chia has started to gel to maintain texture.
Q: My pudding is grainy or clumpy—what went wrong?
A: Clumps often come from cocoa powder or insufficient whisking. Use a fine sieve for cocoa or blend briefly. Whisk again after 10 minutes to break up any forming clumps.
Q: How do I make this nut-free?
A: Use oat milk, soy milk, or canned coconut milk instead of almond milk. Ensure toppings and added ingredients are nut-free.
Q: Can I meal-prep this for the week?
A: Yes—store in the fridge up to 4–5 days in sealed jars for grab-and-go breakfasts or snacks.
Q: Is this suitable for diabetics or low-carb diets?
A: This recipe contains natural sugars from maple syrup and is moderate in carbohydrates. To lower carbs, reduce or replace maple syrup with a low-carb sweetener and use a lower-carb milk alternative; consult a healthcare provider for personalized guidance.
Conclusion
Tiramisu Chia Pudding is a wonderfully modern take on a beloved classic—coffee-forward, satisfyingly creamy, and easy to make ahead. Whether you want a lighter dessert, a comforting breakfast, or an elegant jarred treat to share, this recipe delivers. If you’d like to explore other creative takes or see how this recipe has been adapted by other home cooks, check out a viral gluten-free, refined-sugar-free version for inspiration: Viral Tiramisu Chia Pudding (Gluten Free, Refined Sugar Free), or compare technique and presentation with this rendition from a popular food blog: Tiramisu Chia Pudding – Nourished by Nic.
If you try the recipe, please share your photos and tweaks in the comments—I love seeing how readers put their own spin on it.
Print
Tiramisu Chia Pudding
- Total Time: 120 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A light, nutritious chia parfait with the coffee-and-cocoa comfort of classic tiramisu, perfect for breakfasts or desserts.
Ingredients
- 1/2 cup chia seeds
- 2 cups almond milk (or any milk of choice)
- 1/4 cup maple syrup (or sweetener of choice)
- 1 tsp vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 1/4 cup cocoa powder
- Pinch of salt
- For topping (optional): cocoa powder or chocolate shavings, a dusting of instant coffee, or chopped toasted nuts
Instructions
- In a mixing bowl, combine chia seeds, almond milk, maple syrup, vanilla extract, cooled coffee, cocoa powder, and a pinch of salt.
- Whisk the mixture vigorously to break up cocoa clumps and distribute seeds evenly.
- Let it sit for about 10 minutes, then whisk again to prevent clumping as the seeds begin to hydrate.
- Cover the bowl and refrigerate for at least 2 hours or overnight to fully set.
- Once set, stir the pudding again to ensure even texture and portion into individual cups or jars.
- Top with a light dusting of cocoa powder or chocolate shavings before serving.
Notes
Use freshly brewed strong coffee for the best flavor. Adjust sweetness after chilling as it may taste less sweet when cold. Stir in milk if pudding thickens too much.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 9g
- Protein: 4g
- Cholesterol: 0mg
