Tiramisu Chia Pudding: A Healthy Twist on a Classic Dessert

This Tiramisu Chia Pudding has three distinct textures and flavors. A creamy coffee chia base, a bold dark espresso middle, and a whipped cashew coconut cream topping. It’s a gluten free tiramisu twist packed into a make ahead dessert that fits a high protein lifestyle without losing its dessert appeal. If you’re looking for chia pudding recipes that cross over into healthy sweet treats, this one checks the boxes. Quick treats, fridge-friendly, and elegant enough to serve.

This chia recipe comes together in parts, but each one plays a clear role. The base is thick, spoonable, and gently sweet with brewed espresso and cocoa powder. That layer sets the foundation. Both structurally and flavor-wise.

The second, thinner espresso syrup darkens the contrast and adds intensity without heaviness. Then the cashew topping finishes the whole thing with lightness and a mild tang.

I’ve tried combining everything into one mixture before. The result felt flat. By layering, you control the texture and balance. You get spoonfuls of difference. Some rich, some fluffy, some bold.

The pudding rests for two hours or overnight. That wait transforms the mixture from liquid to creamy. So resist the urge to rush it.

Ingredient Breakdown and Purpose

Almond milk brings in a neutral base. I stick with unsweetened because the maple syrup adds enough sweetness.

Espresso gives depth. I prefer freshly brewed, strong espresso. Not instant. That way, the flavor holds its own beside the cocoa and cashew cream.

Maple syrup adds both sweetness and a hint of caramel warmth. It blends smoothly and doesn’t overpower.

Chia seeds are the structure. Their ability to swell and gel is what creates the thick, pudding-like base without needing starch or eggs.

The dark espresso layer is simple. Espresso, syrup, cocoa. That’s it. No seeds. No milk. It pours easily and sets apart visually.

Then comes the cashew topping. I soak raw cashews for thirty minutes. That softens them just enough to blend without grit. Coconut cream gives body and smoothness. A splash of lemon brightens the whole thing.

This recipe’s closest cousin is my Matcha Chia Pudding. Same technique, different flavor notes.

Spotlight on the Cashew Cream

This is the layer that holds the visual appeal. It needs to be smooth, white, and soft. Like whipped cheesecake without the dairy. Use a high-speed blender and scrape down the sides twice. If your mixture looks grainy, keep blending. It will get there.

If you don’t have coconut cream, use thick full-fat coconut milk. The solid part only. I’ve tested it both ways. The result holds up either way, but the cream adds extra fluff.

Taste the blend before you layer it. If it feels flat, add one extra teaspoon of maple syrup or another drop of vanilla.

You could substitute with whipped ricotta or thick Greek yogurt in a pinch. The texture will change, but the layering concept still works.

Assembling the Layers

The chia pudding needs to fully gel before assembly. That means it should look thick enough to scoop, not pour. If it’s runny, give it more fridge time.

Spoon it into clear glasses. Use the back of the spoon to flatten the top.

Let the espresso layer cool completely. If you add it while warm, it may bleed into the base.

Gently spoon or pour it over. It should stay distinct. Then finish with the cashew cream, which should be thick but spreadable.

Dusting cocoa powder on top finishes the look. It settles into the cream without melting or sinking.

This same layering method works beautifully for Tiramisu Overnight Oats too.

How to Know It’s Set

The bottom chia layer should jiggle slightly but hold shape when spooned. The espresso layer will remain loose, but not watery. The cream layer should stay firm and lift cleanly with a spoon.

If your chia layer looks like soup, it needs more time or more seeds. If your cream topping feels gritty, your blender hasn’t done enough.

Flavor Variations to Try

For a mocha version, add 1 tablespoon melted dark chocolate to the espresso layer.

For a coconut twist, swap almond milk with coconut milk and add shredded coconut between layers.

Want something fruitier? Mix in 1 tablespoon raspberry purée into the espresso layer.

If you like lemon-forward desserts, try using Lemon Cream Chia Pudding as the base and layer this cashew cream on top.

How to Store and Prep Ahead

Store assembled puddings in the fridge for up to 4 days.

Do not freeze. The cashew cream texture changes after thawing.

For best results, assemble the day before and keep covered in jars or glasses. They’re ready to serve straight from the fridge.

If layering in advance, keep each part chilled separately and assemble the morning of.

Emma’s Notes from Testing

A whisk works better than a spoon for mixing chia seeds into liquid. Don’t skip the second stir after five minutes. That’s what keeps the texture even.

Use clear glasses. That is part of the charm. People eat with their eyes first.

Double the recipe if you want to prep for weekday breakfasts.

And if you enjoy chocolate, try my Chocolate Chia Pudding Recipe for a no-layer version.

Serving Ideas

Serve with a dusting of cocoa and one coffee bean. Top with dark chocolate curls or a spoonful of coconut yogurt.

Layer into mini jars for brunch trays. Pair with espresso shots for a themed breakfast.

Sprinkle crushed nuts on top if you want added crunch. I usually go with cocoa and leave it clean.

Save This Recipe and Share Your Version

Save this recipe to your Healthy Desserts or Quick Treats board for later. If you make it, I’d love to hear your version in the comments.

Let me know how yours turned out, or if you adjusted anything along the way.

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