Dessert for breakfast? Yes, please! This indulgent-yet-healthy Tiramisu Chia Seed Pudding combines the iconic flavors of coffee, vanilla, and cocoa into a creamy, layered treat that’s vegan, gluten-free, and packed with nourishing ingredients. It’s the perfect meal prep breakfast or after-dinner treat with a nutritious twist!
When Breakfast Feels Like Dessert (But Totally Isn’t)
We all deserve a little luxury in our morning routine, and this Tiramisu Chia Seed Pudding is exactly that—decadent, dreamy, and secretly good for you. Inspired by the classic Italian dessert, this version skips the ladyfingers and mascarpone, and instead uses a layered mix of coffee-soaked chia pudding and a creamy vanilla “cream” made from plant-based yogurt or cashew cream.
The result? A spoonable, energizing, high-fiber treat that satisfies your cravings and fuels your body.
It’s packed with omega-3s from chia seeds, protein from plant-based yogurt or nut butter, and that bold coffee kick to wake you up in the best way.
Whether you’re prepping it for a grab-and-go breakfast, a midday snack, or a post-dinner treat that won’t weigh you down, this recipe will hit the spot every time. And the best part? It looks as fancy as it tastes—but takes just a few minutes to make.
What You’ll Need
For the Espresso Chia Pudding:
- 1/2 cup brewed espresso or strong coffee, cooled
- 1/2 cup unsweetened almond milk (or other plant milk)
- 2 tablespoons chia seeds
- 1–2 teaspoons maple syrup (to taste)
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
For the Vanilla Cream Layer:
- 1/2 cup plain or vanilla plant-based yogurt
- 1 teaspoon maple syrup (optional, to taste)
- 1/4 teaspoon vanilla extract
Optional Toppings:
- Cocoa powder (for dusting)
- Dark chocolate shavings
- Vegan whipped cream
- Coffee beans (for garnish)
Pro Tips
- Use strong espresso or bold coffee – This is key for achieving that signature tiramisu flavor.
- Let the chia pudding fully set – Give it at least 4 hours (overnight is best) to reach a thick, pudding-like consistency.
- Layer like a pro – Use a spoon to gently layer the vanilla cream over the chia base to get beautiful, clean lines.
- Dust cocoa before serving – Wait until just before eating to add your cocoa powder to keep it from sinking in.
- Make it dessert-worthy – Add a dollop of whipped coconut cream and a few chocolate shavings to take it over the top.
Tools You’ll Need
- Small bowl or mason jar (for pudding)
- Measuring spoons and cups
- Spoon or whisk for mixing
- Blender (optional for ultra-smooth layers)
- Sifter (for dusting cocoa powder)
- Refrigerator space for chilling
Substitutions and Variations
- No coffee? Use decaf or substitute with brewed chicory or dandelion tea for a caffeine-free version.
- Nut-free? Use oat milk and a nut-free plant-based yogurt like soy.
- Want more protein? Add a scoop of vanilla protein powder to the vanilla cream layer or stir into the coffee chia base.
- Extra indulgent? Swirl in a bit of cashew butter or coconut cream into your vanilla layer for extra richness.
- Add texture: Sprinkle crushed nuts or cacao nibs between layers for a bit of crunch.
Make-Ahead Tips
This chia pudding is perfect for meal prep. You can make the coffee chia pudding and vanilla layer up to 5 days in advance. Store them separately or assemble individual jars the night before.
For maximum freshness and presentation, wait to add cocoa powder and chocolate shavings until just before serving.
How to Make Tiramisu Chia Seed Pudding
1. Brew and Cool the Coffee
Brew strong coffee or espresso and allow it to cool completely.
2. Make the Espresso Chia Pudding
In a bowl or jar, mix together the cooled espresso, almond milk, chia seeds, maple syrup, vanilla, and sea salt. Stir well. Let sit for 10–15 minutes, then stir again. Cover and refrigerate for at least 4 hours or overnight.
3. Prepare the Vanilla Cream
In a separate bowl, mix plant-based yogurt with vanilla and maple syrup. Taste and adjust sweetness as needed.
4. Layer the Pudding
Once the chia pudding has thickened, spoon it into the bottom of a glass jar. Add a layer of the vanilla cream on top. Repeat if making multiple layers.
5. Dust and Serve
Top with a dusting of cocoa powder and optional chocolate shavings or whipped topping. Serve chilled.
Leftovers and Storage
Store leftovers in the fridge for up to 5 days. The chia pudding may thicken further as it sits—just stir in a splash of almond milk if needed.
If preparing multiple jars ahead of time, wait to top with cocoa powder and chocolate until right before serving.
The Healthier Way to Tiramisu
This Tiramisu Chia Seed Pudding is everything you want in a sweet treat—rich, creamy, layered, and coffee-kissed—with none of the heavy dairy or refined sugar. It’s a lighter, plant-based spin on a classic Italian dessert, and it’s just as satisfying as the real deal.
Once you try it, you’ll want to keep a jar or two in the fridge at all times. Try it out and let me know—did you use coconut cream? Add a protein boost? I’d love to hear how you gave it your own twist! Leave a comment and share your delicious creation!
