Tiramisu Chia Pudding

Smooth, creamy, and packed with coffee flavor, this tiramisu chia pudding is an easy, make-ahead breakfast with plant protein and fiber.

Course Breakfast

Cuisine American

Prep Time 5

Chilling Time 3

Total Time 3 5

Servings serves

Calories 171kcal

Author Liz Douglas

½ cup plant-based milk Use soy, almond, or oat milk; approx. 120ml
1 cup plain, thick yogurt Use dairy-free Greek-style yogurt; approx. 227g
1-2 tbsp maple syrup Adjust to taste; 1 tbsp = approx. 21g
½ tsp vanilla extract
1 shot espresso Or mix 1 tsp instant espresso with 2 tbsp hot water; approx. 30ml
½ cup chia seeds Approx. 85g
⅓ tbsp cocoa powder For dusting; approx. 2g
raspberries Optional, for topping; fresh or frozen

In a medium bowl, whisk together the plant-based milk, yogurt, chia seeds, maple syrup, vanilla extract, and espresso until well combined.
Let the mixture sit for 5 minutes, then whisk again to break up any clumps of chia seeds.
Divide evenly between four small jars or containers. Cover and refrigerate for at least 3 hours or overnight until thickened.
Before serving, dust with cocoa powder and top with raspberries, if using.