If you love tiramisu and also love a good chia pudding, you’re going to want to bookmark this one. This Tiramisu Chia Pudding is cool, creamy, and full of that dreamy chocolate-coffee flavor. It’s layered just like the real dessert but made with healthy ingredients you can feel good about. I make it the night before and let the fridge do all the work. The best part? No baking, no mess, and it tastes like a treat straight from your favorite café.

Method

1. Make the Chocolate Coffee Layer

To start, grab a small jar or container and add 2 tablespoons of chia seeds, 1 tablespoon of cocoa powder, ¼ cup of your favorite milk, ¼ cup of cold brew (or chilled brewed coffee), and 1 teaspoon of maple syrup. Once everything is in the jar, give it a really good stir. This step is important cocoa powder tends to clump up, so take your time to mix it thoroughly. I like to stir, let it sit for a minute, then stir again to make sure all the cocoa is evenly dissolved and the chia seeds are starting to spread out in the liquid. When the mixture is smooth and well combined, set the jar aside or pop it in the fridge while you move on to the next layer.

2. Make the Vanilla Layer

In a second jar or container, combine 2 tablespoons of chia seeds with ½ cup of milk, 1 teaspoon of maple syrup, and a splash of vanilla extract. Just like with the first layer, stir everything together really well. The vanilla will give this layer a sweet, creamy base that contrasts nicely with the rich chocolate-coffee flavor. Make sure the chia seeds are evenly distributed and not clumped together. Again, I recommend stirring it once now and giving it another stir after a minute or two to make sure the texture comes out just right.

3. Chill the Layers

Once both layers are prepped and stirred well, cover the jars and place them in the refrigerator. Let them chill for at least 1 to 2 hours, though overnight works even better if you’re planning ahead. During this time, the chia seeds will absorb the liquid and thicken into a pudding-like consistency. You’ll know they’re ready when the mixture is thick and scoopable with no crunchy bits left behind.

4. Assemble the Pudding Layers

When your chia mixtures are fully set, it’s time to build your pudding. Grab a clear glass or small jar so you can see the beautiful layers. Start by spooning a layer of the chocolate coffee chia pudding into the bottom. Then, gently spoon a layer of the vanilla chia pudding on top. You can repeat the layers if you have enough to do so I like to go for two layers of each to mimic that classic tiramisu look. Just be gentle as you add each layer so they don’t blend together too much unless you prefer a marbled effect.

5. Add Toppings and Finish

To finish, top your layered chia pudding with a big spoonful of coconut yogurt. This adds a creamy, tangy contrast that feels like the mascarpone topping in classic tiramisu. For the final touch, use a small sieve to lightly dust the top with cocoa powder. If you want to dress it up even more, feel free to add some dark chocolate shavings or a sprinkle of cinnamon. Serve chilled and enjoy every spoonful.

Necessary Tools

2 small jars or containers
Measuring spoons
Measuring cups
Spoon for stirring
Small sieve for dusting cocoa powder (optional but fun)

Tiramisu Chia Pudding

Recipe by Justin SelkCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Total time

minutes

Ingredients

Chocolate Coffee Layer
2 tablespoons chia seeds
1 tablespoon cocoa powder
¼ cup milk of choice
¼ cup cold brew or brewed iced coffee
1 teaspoon maple syrup
Vanilla Layer
2 tablespoons chia seeds
½ cup milk of choice
1 teaspoon maple syrup
Splash of vanilla extract
Toppings
Coconut yogurt
Cocoa powder for dusting

Directions

Start with the chocolate coffee layer.
In a jar, stir together the chia seeds, cocoa powder, milk, coffee, and maple syrup. Mix really well so the cocoa doesn’t clump.
Now for the vanilla layer.
In a separate jar, combine chia seeds, milk, maple syrup, and a splash of vanilla extract. Stir well.
Let them chill.
Pop both jars into the fridge for 1–2 hours or overnight. The chia seeds will soak up the liquid and turn into a thick, pudding-like texture.
Time to layer.
When you’re ready to eat, spoon the layers into a glass or bowl. Start with one layer, then add the other. I like doing two of each for that real tiramisu feel.
Add the final touch.
Top with a dollop of coconut yogurt and dust with cocoa powder.

Notes

Don’t skip the stirring. Cocoa powder can clump fast. Mix it really well at the start so you don’t get bitter bites.
Use cold brew that’s not too strong. If your coffee is extra bold, it might overpower the flavors.
Let it chill long enough. If you eat it too early, the chia seeds might still be crunchy instead of soft and pudding-like.
Layer gently. When you layer the pudding, try not to mix the flavors too much unless you want a marbled look.

Serving Suggestions

I love serving this in a clear glass so you can see the pretty layers. It’s perfect for a make-ahead breakfast, afternoon snack, or even dessert. You can double or triple the recipe to prep for the week. Want it extra fancy? Add a few dark chocolate shavings or a sprinkle of cinnamon on top.

Fun Fact

Did you know “tiramisu” means “pick me up” in Italian? It got the name from the coffee kick and sweet creaminess that makes you feel happy and energized. This chia pudding version keeps the fun flavor but lightens things up.

Conclusion

This Tiramisu Chia Pudding is everything I love in one jar chocolate, coffee, vanilla, and creaminess without any fuss. It’s simple to make, super satisfying, and feels like a little treat every time. Whether you’re a chia pudding fan or just need a new breakfast idea, give this one a try. You might end up making it on repeat like I do.