Introduction

This Tiramisu Chia Pudding with Greek Yogurt offers a delightful twist on a classic dessert by combining creamy textures with rich espresso flavor. It’s a nutritious, make-ahead treat that’s perfect for breakfast or a healthy snack. Easy to prepare and wonderfully satisfying, it’s sure to become a favorite.

Two glass cups show a three-layer dessert. The bottom layer is light brown with small darker spots, looking soft and textured. The middle layer is smooth and white, about a quarter of the height. The top layer is dark brown, smooth, and shiny with a dusting of cocoa powder around the edge. Three small cocoa powder shapes are placed in the center on top. The cups sit on a white plate with some cocoa powder spilled around, and a spoon with cocoa powder rests nearby on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 ingredients for the pudding base: Greek yogurt, maple syrup, vanilla extract, milk, chia seeds, instant espresso powder, and a pinch of 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 as needed, 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 bowl, whisk together 1 cup Greek yogurt, 2 teaspoons maple syrup, and 1 teaspoon vanilla extract until smooth and slightly airy.
Step 5: Spoon the prepared topping evenly over each pudding jar, smoothing the layer with the back of a spoon or spatula.
Step 6: Sprinkle unsweetened cocoa powder generously over the tops of each jar for a classic tiramisu finish.
Step 7: Cover the jars and refrigerate for at least 2 hours, or preferably overnight, to allow the pudding to thicken and flavors to meld.
Step 8: Serve chilled, straight from the jar. Optionally, stir gently to blend the cocoa into the pudding before eating.

Tips & Variations

Use almond or oat milk for a dairy-free version that retains creaminess.
Adjust espresso powder to taste for a stronger or milder coffee flavor.
For added texture, sprinkle crushed nuts or dark chocolate shavings on top before serving.
If you prefer more sweetness, increase the maple syrup slightly in both the pudding and topping mixtures.

Storage

Store covered pudding jars in the refrigerator for up to 3 days. The chia seeds will continue to absorb moisture, so the texture may thicken further over time. Re-stir gently before serving if separated. This pudding is best enjoyed chilled and does not require reheating.

How to Serve

A clear glass cup shows three layers of dessert on a white marbled surface dusted with cocoa powder. The bottom layer is creamy beige with small dark seeds mixed in, giving a textured look. The middle layer is smooth and white, sitting evenly above the bottom layer. The top layer is a dark brown, smooth cocoa powder, sprinkled with three cocoa-dusted coffee beans. The glass cup rim also has a light dusting of cocoa powder. The background includes a soft blue cloth and a blurred brown area. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a blender?

While a blender helps achieve a smooth, mousse-like texture quickly, you can mix the ingredients thoroughly by hand or with a whisk. However, be sure to stir well and allow extra time for the chia seeds to absorb liquid and soften.

What can I use instead of instant espresso powder?

If you don’t have instant espresso powder, you can substitute it with a shot of strong brewed espresso or dark coffee. Just reduce the milk slightly to keep the liquid balance correct.