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Healthy Tiramisu Chia Pudding

Healthy Tiramisu Chia Pudding
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A lighter, no-cook twist on classic tiramisu that transforms chia seeds, Greek yogurt, and a strong coffee soak into a creamy, protein-rich pudding. Layers of mascarpone-spiced yogurt and coffee-soaked chia alternate with a dusting of cocoa for all the indulgence of the Italian original, but with a fraction of the sugar and a hefty protein boost.

Ingredients

Scale
  • 3/4 cup (180ml) strong brewed coffee, cooled to room temperature
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/4 cup (60ml) maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup (80g) chia seeds
  • 1 cup (240g) full-fat Greek yogurt
  • 1/2 cup (120g) mascarpone cheese, softened
  • 2 tablespoons (15g) unsweetened cocoa powder, plus more for dusting
  • 1/2 teaspoon instant espresso powder (optional, for deeper coffee flavor)

Instructions

  1. In a medium bowl, whisk together the cooled strong coffee, unsweetened almond milk, 2 tablespoons of the maple syrup, and the vanilla extract. Ensure the coffee is fully cooled to avoid premature gelation of the chia seeds.
  2. Pour the chia seeds into the coffee mixture and whisk thoroughly to distribute evenly. Let the mixture sit for 5 minutes, then whisk again to break up any clumps that have formed.
  3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight, until the chia seeds have fully expanded and the pudding is thick and spoonable. The longer rest ensures a creamy, uniform texture without any grit.
  4. In a separate mixing bowl, combine the full-fat Greek yogurt, softened mascarpone, remaining 2 tablespoons of maple syrup, and the instant espresso powder if using. Whisk until smooth, light, and completely incorporated.
  5. Once the chia pudding has set, give it a brief stir to redistribute any settled seeds. The pudding should hold its shape when spooned.
  6. To assemble, choose four serving glasses or small jars. Spoon a generous 2 tablespoons of the coffee chia pudding into the bottom of each glass, spreading it into an even layer.
  7. Top the chia layer with 2 tablespoons of the creamy mascarpone-yogurt mixture, spreading gently to cover the dark pudding. Repeat the layering — chia, then cream — ending with a final dollop of the cream mixture on top.
  8. Using a fine-mesh sieve, dust the top of each pudding with a light, even layer of unsweetened cocoa powder. A heavy dusting can create bitterness, so use a gentle hand.
  9. Cover each glass with plastic wrap or a lid and refrigerate for at least 30 minutes before serving to allow the layers to meld. Serve chilled; the pudding will keep in the fridge for up to 4 days.

Notes

Storage: Cover each serving tightly and refrigerate for up to 4 days. Do not freeze, as the texture of the chia and yogurt will become watery upon thawing. For meal prep, assemble in individual jars without the cocoa dusting; dust just before serving to prevent the cocoa from absorbing moisture and turning pasty. To boost protein further, stir 1 scoop (about 25g) of vanilla or unflavored protein powder into the yogurt-mascarpone mixture.

Nutrition

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Find it online: https://thehighproteinrecipes.com/healthy-tiramisu-chia-pudding/