Tiramisu Chia Pudding with Greek Yogurt Recipe
Introduction
This Tiramisu Chia Pudding with Greek Yogurt is a deliciously creamy and healthy twist on the classic Italian dessert. Combining the rich flavors of espresso and cocoa with the nutritional boost of chia seeds, it’s perfect for a make-ahead breakfast or a guilt-free treat.
Ingredients
- 2 cups plain Greek yogurt
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup milk of your choice (dairy or plant-based)
- ½ cup chia seeds
- 1.5 tablespoons instant espresso powder
- A pinch of salt
- 1 cup plain Greek yogurt (for topping)
- 2 teaspoons maple syrup (for topping)
- 1 teaspoon vanilla extract (for topping)
- Unsweetened cocoa powder for dusting
Instructions
- Step 1: Gather all the ingredients for the pudding base, measuring the Greek yogurt, maple syrup, vanilla extract, milk, chia seeds, espresso powder, and salt.
- Step 2: Place all pudding-base ingredients into a high-speed blender. Blend on medium-high for about 60 seconds, scraping down the sides occasionally, until the mixture is smooth and mousse-like.
- Step 3: Divide the blended pudding evenly into four jars or containers. Smooth the tops slightly with a spoon.
- Step 4: In a separate small bowl, combine 1 cup Greek yogurt, 2 teaspoons maple syrup, and 1 teaspoon vanilla extract for the topping. Whisk until smooth and slightly airy.
- Step 5: Spoon the topping evenly over each pudding jar, smoothing with the back of a spoon or spatula.
- Step 6: Generously sprinkle unsweetened cocoa powder on top of each jar to create a classic tiramisu finish.
- Step 7: Cover the jars and refrigerate for at least 2 hours, preferably overnight, to allow the pudding to thicken and the flavors to meld.
- Step 8: Serve directly from the jar. Optionally, stir gently to mix the cocoa powder into the pudding before eating.
Tips & Variations
- Use chilled ingredients for a quicker thickening process.
- Substitute maple syrup with honey or agave nectar to suit your taste.
- For a stronger coffee flavor, increase the espresso powder slightly.
- Add a sprinkle of shaved dark chocolate on top for extra indulgence.
- Use almond, oat, or soy milk to make this recipe dairy-free.
Storage
Store the tiramisu chia pudding in airtight jars or containers in the refrigerator for up to 3 days. When ready to eat, give it a quick stir if desired. The texture may thicken further after refrigeration; if too thick, mix in a tablespoon of milk before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pudding without a blender?
While a blender helps achieve a smooth, mousse-like texture, you can mix the ingredients vigorously by hand. However, the texture may be less creamy and the chia seeds might not incorporate as evenly.
Is instant espresso powder necessary?
Instant espresso powder delivers the classic tiramisu coffee flavor. If unavailable, you can replace it with strong brewed espresso or a shot of cold brew coffee, but reduce the milk slightly to maintain consistency.
PrintTiramisu Chia Pudding with Greek Yogurt Recipe
This Tiramisu Chia Pudding with Greek Yogurt is a creamy, protein-packed dessert that perfectly mimics the flavors of classic tiramisu while being healthy and satisfying. Made with chia seeds, Greek yogurt, instant espresso powder, and maple syrup, it’s a no-bake, chilled pudding that layers a smooth espresso-infused base with a sweet vanilla topping and a dusting of cocoa powder for the perfect coffeehouse treat at home.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes (including chilling time)
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-inspired
- Diet: Gluten Free
Ingredients
For the pudding base:
- 2 cups plain Greek yogurt
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup milk of your choice (dairy or plant-based)
- ½ cup chia seeds
- 1.5 tablespoons instant espresso powder
- A pinch of salt
For the topping:
- 1 cup plain Greek yogurt
- 2 teaspoons maple syrup
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder for dusting
Instructions
- Prepare your ingredients: Gather all ingredients for the pudding base. Measure the Greek yogurt, maple syrup, vanilla extract, milk, chia seeds, espresso powder, and a pinch of salt.
- Blend the base: Place all pudding-base ingredients into a high-speed blender. Blend on medium-high for about 60 seconds, scraping down the sides occasionally, until the mixture is smooth and mousse-like. This ensures the chia seeds are fully incorporated and the texture is creamy.
- Portion the pudding: Divide the blended pudding evenly into four jars or containers. Smooth the tops slightly with a spoon. The chia will continue to thicken as it chills, but the blender gives a creamy texture immediately.
- Prepare the topping: In a separate small bowl, combine 1 cup Greek yogurt, 2 teaspoons maple syrup, and 1 teaspoon vanilla extract. Whisk until smooth and slightly airy.
- Layer the topping: Spoon the prepared topping evenly over each of the four pudding jars, creating a clean layer on top. Smooth with the back of a spoon or spatula.
- Dust with cocoa powder: Generously sprinkle unsweetened cocoa powder on top of each jar to mimic the classic tiramisu finish.
- Chill to set: Cover the jars and refrigerate for at least 2 hours. For the best results, chill overnight. The pudding will thicken further and the flavors will meld beautifully.
- Serve and enjoy: Serve straight from the jar. Optionally, stir gently to mix the cocoa into the pudding before eating.
Notes
- Use instant espresso powder for the best coffee flavor without bitterness.
- Feel free to use any milk you prefer, including almond, oat, or dairy milk.
- Chilling overnight improves texture and flavor melding.
- This recipe is gluten free and vegetarian-friendly.
- Adjust maple syrup to taste if you prefer a sweeter pudding.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: Tiramisu, Chia pudding, Greek yogurt dessert, Healthy dessert, No-bake dessert, Coffee flavored pudding, Gluten free dessert
