Decadent Vegan Tiramisu Chia Seed Pudding! Coffee Chocolate Chia pudding layered with creamy vanilla layer topped with whipped coconut cream and cocoa powder. Glutenfree Soyfree Nutfree Dairyfree Jump to Recipe
When you can have Tiramisu Chia seed pudding for breakfast, then why wouldn’t you!
This easy chia pudding has 3 layers. The Chocolate Coffee layer has warmed non dairy milk, vanilla, cocoa powder, some coffee, maple syrup or other sweetener, and chia seeds. The warmed milk helps the chia seed absorb the liquid evenly and quickly and the pudding thickens within 15 mins!
For the cream layer I use warmed non dairy milk, almond extract, a pinch of salt and lemon juice for the cheese flavor, maple syrup or other sweetener, and chia seeds. The almond extract adds a bit of amaretto flavor without the liquor. You can add the extract to either the chocolate layer or the cream layer. The lemon and salt add a slight cream cheese like flavor which works amazingly. You can omit them for a plain vanilla pudding layer as well. The third layer is some fluffy whipped coconut cream and a dusting of good cocoa! and done.
Ingredients for Vegan Tiramisu Chia Seed Pudding
- Chocolate coffee chia pudding: You need non dairy milk, vanilla extract, cocoa cocoa powder, optional coffee, maple syrup or other sweetener, and chia seeds
- Creamy Mascarpone style chia pudding: You need non dairy milk, almond extract, a pinch of salt and lemon juice for the cheese flavor, maple syrup or other sweetener, and chia seeds.
- Whipped coconut cream for topping and cocoa cocoa powder for dusting.
How to make Tiramisu Chia Seed Pudding
Warm the non dairy milk. Mix the non dairy milk through maple syrup with a whisk for the chocolate layer. Then add the chia seeds and let sit for 15 mins to thicken. The warmed milk helps the chia seed absorb the liquid evenly and quickly and the pudding thickens in 15 mins.
Mix the non dairy milk, almond extract and salt. Add chia seeds and let sit for 15 minutes to thicken. then fold in lemon juice and salt. (Fold in 2-3 tbsp whipped coconut cream for creamier layer).
Scoop into serving containers. top with 1-2 tbsp whipped coconut cream or just coconut cream. Dust with cocoa powder. Chill and serve. Add other toppings such as chocolate granola, fruits of choice.
Variations:
Make all Chocolate chia seed pudding: Double the chocolate layer minus the coffee. Top with whipped coconut cream.
Make Chocolate and vanilla pudding: Omit coffee from the chocolate coffee layer, omit lemon and salt, add vanilla extract in the cream layer. You can alternate spooning the pudding for a marble effect.
Make Tiramisu overnight oats: Use 1 tbsp chia seeds and 3/4 cup oats instead of the chia seeds in chocolate layer and 1 tbsp chia seeds and 1/2 cup oats in cream layer.
More Breakfast Options
- Pumpkin Baked Oatmeal. GF
- Banana Bread Baked Oatmeal GF
- Carrot Cake Baked Oatmeal GF
- Samoa Cookie Overnight Oats with date caramel GF
- Mango turmeric overnight oats. GF
- Golden Steel cut Oats GF
- Savory Spiced Oats Hash GF
Tiramisu Chia Seed Pudding
Ingredients
Chocolate Coffee Chia Pudding:
- 3/4 cup (177.44 ml) warm non milk such as almond, soy, oat milk or light coconut milk
- 1/2 tsp vanilla extract
- 2.5 tbsp cocoa powder
- 1 tbsp brewed coffee or 1/4 tsp instant coffee
- 2 tbsp maple syrup
- 3.5 tbsp chia seeds
Mascarpone Chia Pudding:
- 1/2 cup (118.29 ml) warm non dairy milk , such as almond, soy, oat or light coconut milk
- a few drops almond extract , or vanilla extract, or both
- a good pinch of salt
- 3 tbsp chia seeds
- 1/2 tsp lemon juice
- 2-3 tbsp whipped coconut cream (optional)
- Topping: whipped coconut cream, cocoa powder
Instructions
- Chocolate Chia Pudding: Mix the warmed non dairy milk, vanilla, cocoa, coffee, maple syrup with a whisk. Then add the chia seeds and let sit for 15 mins to thicken. (see notes for overnight oats variation)
- Mascarpone Cream Chia Pudding: Mix the warmed non dairy milk, almond extract and salt. Add chia seeds and let sit for 15 minutes to thicken. then fold in lemon juice. (Fold in 2-3 tbsp whipped coconut cream for creamier layer).
- Taste and adjust sweet. Add a tsp or so more chia seeds to either pudding layer if not thickened to preference.
- Add spoonfuls into serving containers (I use weck jars and layer chocolate then cream layer). Top with 1-2 tbsp whipped coconut cream or just coconut cream. Dust with cocoa powder. Chill for a few hours and serve. You can also add granola or fresh fruits on top to serve.Store: Refrigerate for upto 3 days.
Video
Notes
Nutrition
LJ Conrad says
October 13, 2019 at 5:03 amDo the chia seeds have a slimy texture in this pudding? I ate a shop-bought cold chia seed chocolate pudding a while ago and it felt like eating frogspawn…
Richa says
October 13, 2019 at 12:45 pmthats how chia seeds are 🙂 make it into overnight oats with a mix of oats and chia seeds.See notes for the amounts. you an use just 1-2 tsp chia seeds. The seeds mixed into the oats are not detectable and because they are not so together, the texture is not slimy.
Ravinder says
October 15, 2019 at 8:31 amIf you blend it before refrigerating it, the “frog spawn” goes away and it just becomes a pudding 🙂
Richa says
October 15, 2019 at 12:07 pmyes you can blend it. ill add a note. Although the chia flavor gets very strong on blending so it would need more of thte flavor components to mask it
Marina says
October 13, 2019 at 7:14 pmThis looks tempting , I think I would probably go with the oats / chia seed combination, though!
Can you describe what cocoa whip is please as I do not recall seeing this in Australia.
Thanks
Richa says
October 13, 2019 at 9:42 pmsorry its coco whip, same thing as whipped coconut cream
Mahidua says
October 14, 2019 at 10:03 amThis is very really unique helpful information.I learn so much from you as well! Thank you so much for sharing your helpful information. Keep it up.
K says
October 14, 2019 at 1:45 pmFor the chia seeds/oats option, does the 1 tbsp chia ¾ cup oats ratio apply to all type of oats? Or will the amount need to be adjusted depending if quick/rolled/steel cuts oats are used?
Thanks. 🙂
Richa says
October 14, 2019 at 6:37 pmits for old fashioned oats, i’ll update it. Quick oats will become slimy. Steel cuts oat need cooking
Janine says
October 15, 2019 at 4:34 amI was looking for the link to the glass jar you made the tiramisu in. Hoping they have kids too. I love chia pudding n will now prob try to make it layered like yours.
This looks pretty but I don’t eat chocolate.
Thank you.
Richa says
October 15, 2019 at 12:21 pmi got them from world market https://www.worldmarket.com/search.do?query=weck+jar
Maneesha says
October 15, 2019 at 8:01 amOMG I made this for breakfast and it was AMAZING! I love chia pudding, and this was perfect! I will try again with overnight oats as well! Thanks Richa!
Richa says
October 15, 2019 at 12:07 pmyay!!
Andrea says
October 17, 2019 at 8:19 pmDelicious! I’ve never before liked a chia pudding, but I’m about to make my second batch for this week.
Richa says
October 17, 2019 at 10:47 pmAWeesome!
Sue says
October 19, 2019 at 8:31 amAm I missing something here? There’s no mention of how or when to add the vanilla extract, cocoa powder or coffee to the chocolate layer – you only mention the warm non-dairy milk, the maple syrup and the chia seeds.
Richa says
October 19, 2019 at 11:24 amits all the ingredients listed in order from non dairy milk to the maple. (you add the ingredients milk through maple). i’ll list them.
Sue Halfyard says
October 19, 2019 at 11:32 amThanks for amending your method. I’ve made the two parts and will assemble it all tomorrow for lunch guests. Do you have a recipe on your website for the whipped coconut cream? I had a look but couldn’t find one.
Thanks.
Richa says
October 19, 2019 at 12:11 pmI dont, i usually use so delicious coco whip. to make your own, refrigerate full fat coconut milk overnight, then scoop the cream portion and whip with a mixer. you can add some powdered sugar mid way and continue to whip. I should make a video ofthat eventually.
Julie says
December 22, 2019 at 2:07 pmThis looks amazing and I would like to make it. Can I ask what size weck jar you used please?
Richa says
December 22, 2019 at 4:45 pmits extra small jar, 3.1 inch height, 7.4 oz
Julie says
December 22, 2019 at 10:34 pmThank you for your quick reply, it was very helpful.
Have now been able to source these in Australia, thanks again. 🙂
Eva LB says
December 23, 2019 at 7:56 amI made it for our holiday dinner last night. It was fabulous! I substituted carob for cocoa. For the cream topping I made an aquafaba whipped cream with 3/4 cup aquafaba (liquid from canned white beans), 1/4 tsp cream of tartar, 1/2 tsp vanilla extract and 2/3 cup powdered sugar and put it in the freezer until dessert was ready to be served. Thank you for this amazing recipe!
Richa says
December 23, 2019 at 11:22 amgreat
Donna Reid says
January 30, 2020 at 11:11 amI cannot have coconut. Can you recommend a substitute for the coconut cream?
Richa says
January 30, 2020 at 3:39 pmcashew cream
Donna Reid says
January 30, 2020 at 3:53 pmCan’t have that either. IBS. I found a recipe using Aquafaba I’m going to try.