Tiramisu Chia Pudding
A creamy, espresso-infused chia pudding topped with yogurt and a dusting of cocoa powder makes this tiramisu chia pudding - the perfect healthy breakfast or even dessert!
Servings: 4 servings
Ingredients
- 1½ cups milk of choice for a thicker pudding using 1¼ cup
- ¾ cup chia seeds
- 1½ cups vanilla Greek yogurt divided, only one cup needed for the pudding
- 2 tablespoons honey or maple syrup, agave
- 1 teaspoon vanilla extract
- 2 shots of espresso about 1/2 cup, cooled
- 2 tablespoons vanilla whey protein powder or chocolate
- 2 tablespoons unsweetened cocoa powder for dusting
Instructions
- Prepare the 2 shots of espresso and allow them to cool before proceeding to the next step.
- In a large bowl, add 1½ cups milk of choice, ¾ cup chia seeds, one cup of the 1½ cups vanilla Greek yogurt, 2 tablespoons honey , 1 teaspoon vanilla extract, 2 shots of espresso, 2 tablespoons vanilla whey protein powder. Mix well to combine.
- Cover the bowl and place it in the fridge for at least 3-4 hours or overnight.
- Once the chia pudding is ready, divide it into 2-4 jars (depending on the size of the jar), and top equal amounts of the remaining 1/2 cup vanilla Greek yogurt over the chia pudding.
- Dust with 2 tablespoons unsweetened cocoa powder and enjoy.
Notes
Tips:
- Using espresso gives a rich coffee flavor to the chia pudding. You can freshly brew it if you have a coffee machine, but you could also use instant espresso powder.
- Vanilla Greek yogurt gives this recipe a dessert-like flavor. If you only have plain Greek yogurt, you can add 1 extra tsp vanilla extract to the chia pudding.
- I like to let the chia pudding sit overnight in the fridge so that it has plenty of time to thicken up into a creamy texture.
- Ensure you whisk the chia seeds into the milk thoroughly to prevent clumping, then whisk again after 5-10 minutes.
- For even smoother results, blend the soaked pudding to get a super creamy texture.
- To make it vegan: use plant-based milk and yogurt, plant-based protein powder, and maple syrup/agave syrup (not honey).
Storage:
- The chia pudding will keep in an airtight container in the fridge for up to 5 days.
- I do not recommend freezing chia pudding as it will make the texture watery.
Nutrition
Calories: 330kcal | Carbohydrates: 41g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 22mg | Sodium: 86mg | Potassium: 438mg | Fiber: 12g | Sugar: 24g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 354mg | Iron: 3mg