Decadent Vegan Tiramisu Chia Seed Pudding! Coffee Chocolate Chia pudding layered with creamy vanilla layer topped with whipped coconut cream and cocoa powder. Glutenfree Soyfree Nutfree

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Breakfast, Dessert
  • Cuisine: American

Ingredients

Chocolate Coffee Chia Pudding:

  • 3/4 cup warm non milk (such as almond, soy, oat milk or light coconut milk)
  • 1/2 tsp vanilla extract
  • 2.5 tbsp cocoa powder
  • 1 tbsp brewed coffee (or 1/4 tsp instant coffee)
  • 2 tbsp maple syrup
  • 3.5 tbsp chia seeds

Mascarpone Chia Pudding:

  • 1/2 cup warm non dairy milk (, such as almond, soy, oat or light coconut milk)
  • a few drops almond extract (, or vanilla extract, or both)
  • a good pinch of salt
  • 3 tbsp chia seeds
  • 1/2 tsp lemon juice
  • 2-3 tbsp whipped coconut cream ((optional))
  • Topping: whipped coconut cream, (cocoa powder)

Method

  1. Chocolate Chia Pudding: Mix the warmed non dairy milk, vanilla, cocoa, coffee, maple syrup with a whisk. Then add the chia seeds and let sit for 15 mins to thicken. (see notes for overnight oats variation)
  2. Mascarpone Cream Chia Pudding: Mix the warmed non dairy milk, almond extract and salt. Add chia seeds and let sit for 15 minutes to thicken. then fold in lemon juice. (Fold in 2-3 tbsp whipped coconut cream for creamier layer).
  3. Taste and adjust sweet. Add a tsp or so more chia seeds to either pudding layer if not thickened to preference.
  4. Add spoonfuls into serving containers (I use weck jars and layer chocolate then cream layer). Top with 1-2 tbsp whipped coconut cream or just coconut cream. Dust with cocoa powder. Chill for a few hours and serve. You can also add granola or fresh fruits on top to serve. Store: Refrigerate for upto 3 days.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.