What if I don't love the texture of chia seeds?

You can blend them! Blend the ingredients in high speed blender (separately for each layer if you wish, but not really necessary) and pour into a jar. It will still need to gel overnight but the texture will be much smoother.

Will it still taste good if I don't do the layers separately?

Absolutely! We've tried it both ways and they're equally delicious. This simply looks prettier (and we often consider how things look when we photograph them for the website!).

How can I boost the protein in this recipe?

There's a variety of things you can do to increase the protein here. One easy option is just to use a vegan Greek yogurt (our favorite is by Kite Hill). You can alternatively take my suggestion in the Substitutions section above and use blended tofu instead of vegan yogurt. Finally, you could also add a half or even a full scoop of your favorite plant based protein powder to the recipe. You may have to add more milk but it should work. Just make sure that there is enough liquid (the batter should not be TOO thick before adding the chia seeds) so that the chia seeds can absorb excess liquid which is what makes them gel and soft enough to eat and digest.

Can flaxseed be used instead?

Yes, however, flaxseed MUST be ground to gel together, so you won't get the same texture.

Easy Viral Tiramisu Chia Pudding

Name: Easy Viral Tiramisu Chia Pudding (Plant-based)
Prep time: 3 h 10 min
Total time: 3 h 10 min
Yield: 1
Cuisine: American
Ingredients: 1 Teaspoon Espresso Powder (see Note 1) + 3 Tablespoons Hot Water; 1 Tablespoon Maple Syrup, Optional (see Note 2); 1 Teaspoon Unsweetened Cocoa Powder, Optional (see Note 3); 1 Tablespoon Chia Seeds; 0.5 Cups Soy Milk (or other non-dairy milk); 0.25 Cups Vanilla Flavored Vegan Yogurt (see Note 4 for suggestions); 1 Tablespoon Maple Syrup, To Taste; 0.5 Teaspoon Vanilla Bean Paste (or 1 Teaspoon Vanilla Extract); 2 Tablespoons Chia Seeds; 3 Tablespoons Soy Milk (see Note 5); 0.5 Teaspoon Maple Syrup, Optional; 0.25 Teaspoon Vanilla Extract, Optional

Description

Tiramisu Chia Pudding is an incredibly flavorful and easy to make breakfast-friendly version of a classic Italian dessert. This dairy-free chia pudding is high in protein that will supercharge you!

Ingredients

Units Scale

For the Coffee Layer

1 Teaspoon Espresso Powder (see Note 1) + 3 Tablespoons Hot Water
1 Tablespoon Maple Syrup, Optional (see Note 2)
1 Teaspoon Unsweetened Cocoa Powder, Optional (see Note 3)
1 Tablespoon Chia Seeds

For the Mascarpone Pudding Layer

0.5 cups Soy Milk (or other non-dairy milk)
0.25 cups Vanilla Flavored Vegan Yogurt (see Note 4 for suggestions)
1 Tablespoon Maple Syrup, To Taste
0.5 Teaspoon Vanilla Bean Paste (or 1 Teaspoon Vanilla Extract)
2 Tablespoons Chia Seeds

Bonus Layer: Vanilla Vegan Cold Foam

3 Tablespoons Soy Milk (see Note 5)
0.5 Teaspoon Maple Syrup, Optional
0.25 Teaspoon Vanilla Extract, Optional

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Instructions

Note: I have the two layers separated out in the ingredients list, but feel free to mix all the dry ingredients and wet ingredients, mix in the chia seeds, and store, without layers if you prefer.
Make the Coffee Layer: In a small jar or container, add the teaspoon of espresso powder to the 3 tablespoons of hot water. Then add in the cocoa powder and maple syrup if using. Whisk with a mini whisk or a fork until well combined. You may choose to taste it and adjust the sweetness level at this time if you'd like. Add the chia seeds, stir well, and refrigerate covered overnight (at least 3 hours, but best when done overnight).
Make the Mascarpone Layer: In a medium jar or container, whisk together the soy milk, vegan yogurt, maple syrup, and vanilla bean paste or extract. Taste and adjust sweetness level if necessary. Add the chia seeds, stir well, and refrigerate covered overnight (at least 3 hours, but best when done overnight).
Assemble: In a short to medium glass or jar (a bowl will also work but you won't see the layers), first add the coffee layer. If it is too firm, you can stir in a splash of water or milk to get it moving again. This didn't happen to us but there might be some inconsistencies in measurement for some folks. Next, add the mascarpone layer. You may also add a splash of milk to get it moving again if needed. Finally, if desired, make the vegan cold foam in a small glass or measuring cup with your frother (or in a blender) and pour on top of the chia pudding. If you'd like, you can dust a little cocoa powder or espresso powder on top using a small fine mesh strainer.
Enjoy immediately (as the cold foam will deflate).
Storage: The chia pudding itself will last up to 5 days in a covered container in the refrigerator. The cold foam is best when made and enjoyed fresh, otherwise it deflates.

Notes

Note 1: If you don't have espresso, you can use about 3 tablespoons cold brew (NOT cold brew concentrate, for that dilute at the ratio provided on the container) or brewed coffee. It will have a slightly weaker flavor but it will work!
Note 2: We preferred this recipe with a bit of sweetness, but if you like the bitter taste without sweetener, feel free to reduce or omit it. Feel free to use another liquid sweetener such as agave or simple syrup. Flavored coffee syrups will also work and you can add some fun flavors that way such as caramel, cinnamon, mocha, toffee, etc.
Note 3: This may not be considered traditional in Tiramisu inspired recipes, but we really loved the flavor combo. Feel free to omit.
Note 4: You can use any kind you like. We used the So Delicious Coconut Yogurt Alternative in Vanilla flavor and it was PHENOMENAL. Any yogurt should work; feel free to use vegan greek yogurt for more protein. Plain vegan yogurt will work fine; you might just need more sweetener. You could alternatively blend up tofu with a little sweetener and lemon juice. If using silken tofu, add very little liquid as it's quite watery already. Any other tofu and you may need to add a splash of non-dairy milk to get it to blend but it will work! You can also make your own homemade soy yogurt if you prefer.
Note 5: If you want to top your tiramisu chia pudding with vanilla vegan cold foam, we highly recommend it and it only takes a minute or two! Note that a high protein milk (we recommend shelf stable soy milk with the highest protein content possible) is much better to make cold foam with; see details in our Vegan Cold Foam recipe.

Prep Time: 10 Minutes
Refrigeration Time: 3 hours
Category: Dessert, Snack, Breakfast
Method: Blender, No-Bake
Cuisine: American, Health