Tiramisu Chia Pudding (Print Version)

Creamy tiramisu chia pudding with coffee, Greek yogurt, cocoa, and dark chocolate for an easy high-protein dessert or make-ahead breakfast.

# Ingredients:

For the coffee chia base

01 - 1/2 cup (120 ml) strong brewed coffee or espresso, cooled
02 - 1/2 cup (120 ml) milk of choice
03 - 1/4 cup (40 g) chia seeds
04 - 1 tablespoon maple syrup or honey
05 - 1 teaspoon unsweetened cocoa powder
06 - 1/2 teaspoon vanilla extract
07 - 1 small pinch fine salt

For the yogurt cream

08 - 1 cup (240 g) plain Greek yogurt, 0% or 2%
09 - 1 tablespoon maple syrup or honey, plus more to taste
10 - 1/2 teaspoon vanilla extract
11 - 1 tablespoon (10 g) finely chopped dark chocolate
12 - 1 teaspoon unsweetened cocoa powder, for dusting

# Instructions:

01 - In a bowl or jar, whisk the cooled coffee, milk, chia seeds, maple syrup, cocoa powder, vanilla, and salt until evenly mixed.
02 - Let the mixture sit for 5 minutes, then whisk again to break up clumps and keep the chia seeds suspended.
03 - Cover and refrigerate for at least 4 hours, or overnight, until the chia base is thick and spoonable.
04 - Stir the Greek yogurt, maple syrup, and vanilla in a small bowl until smooth. Add a splash of milk only if it is too stiff to spoon.
05 - Divide the coffee chia pudding between 2 jars. Spoon the yogurt cream over the top and add the chopped dark chocolate.
06 - Dust with cocoa powder right before serving. Eat cold, straight from the fridge.

# Notes:

01 - Chill time is at least 4 hours and is not included in the prep time.
02 - Best served cold within 4 days.
03 - Use decaf coffee if serving later in the day.

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