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Creamy, light, yet satisfying, this Vegan Tiramisu Chia Pudding is a perfect dessert if you fancy something sweet but refreshing!
I was craving the flavor of tiramisu but I wanted something lighter and more refreshing than normal tiramisu. That’s when the idea of making tiramisu chia pudding came to my mind.
Chia pudding is super light yet satisfying. And with the tiramisu-flavor infused, this chia pudding has become one of my favorite desserts/snacks that I know I will make again.
A peek into this Chia Pudding:
- All ingredients are plant-based. It’s dairy-free, eggless, but still very creamy.
- You only need 7 ingredients to make this tiramisu chia pudding. BTW, there’s a very special ingredient.
- It’s super easy to put together. All you do is mostly mixing.
- You can make it ahead of time as a meal-prep snacks/dessert.
Ingredients You Need
You only need 7 ingredients for this vegan tiramisu chia pudding.
- Almond Milk: I was about to say you could use any plant milk you like. But after a second thought, I will say it’s best to use almond milk to make sure you got the same amazing flavor here. I usually use non-US almond milk or organic almond milk due to the bee-almond controversy. Walnut milk or vanilla soy milk will be another great option.
- Chia Seeds: It’s the main ingredient in this recipe. You want them whole, not ground.
- Maple Syrup: We need the right sweetness. The maple flavor is really heavenly.
- Silken Tofu – I know some people will think it’s weird to add tofu to desserts, but trust me it works! I’ve added tofu to a lot of my dessert recipes and it works like a charm.
- Strong Coffee: The coffee flavor in traditional tiramisu is so captivating, so I think you don’t want to miss it in this chia pudding too. I use instant coffee powder and some water here for an easy route.
- Cacao Powder: Here I recommend using cacao powder (non-alkalized) for the best cacao flavor.
- Pure Vanilla Extract: I know you might already hear this but doesn’t vanilla make almost everything better?
I also add some homemade vegan cream cheese frosting on top to make it more like a dessert. It’s optional but I highly recommend doing the extra work.
How to Make Vegan Tiramisu Chia Pudding
It’s super simple to make this chia pudding, with no complicated steps involved.
First, blend the tofu and the almond milk together, then mix in the chia seeds and maple syrup. Mix them together. Let it sit in the fridge for 3 hours.
Mix the instant coffee with hot water. Let it cool down.
Take out the chia-milk mixture from the fridge. Divide the mixture evenly into 3 jars.
Add cacao powder to one jar, mix to combine. Add the strong coffee to another jar, mix evenly. Then stir in 2 tsp of the cacao chia mixture. Mix again. Add the pure vanilla extract to the other jar. Mix evenly.
If you have time, it’s best to chill the three jars in the fridge for another hour. Then layer them in 2 serving jars: First cacao chia pudding, then coffee chia pudding, finally vanilla chia pudding.
I also add a layer of vegan cream cheese frosting, which is optional but highly recommended. Then decorate them with some cacao powder and cacao nibs for the final magic touch. Then it’s time to dive in!
How to Store Vegan Tiramisu Chia Pudding
This tiramisu chia pudding can last in the fridge for 4~5 days. If you want to make them ahead of time, I’ll recommend saving the cacao powder on top until you’re about to it. This way the cacao powder will stay dry without soaking into the mixture.
That’s it! This vegan tiramisu pudding is really simple yet really delicious. The multiple layers really make me feel like having a tiramisu in a way.
I hope you will love this tiramisu as much as I do. If you make them, make sure to tag me on Instagram (@barrelleaf). I always like to see your work!
More Vegan Dessert Recipes:
- Copycat Levain Bakery Chocolate Chip Cookies (Vegan, Gluten-free)
- Vegan Cherry Black Forest Parfait (Gluten-free)
- Vegan Tofu Tiramisu (8 ingredients)
Vegan Tiramisu Chia Pudding
- 240 ml unsweetened almond milk, *
- 4 Tbsp chia seeds
- 2 Tbsp maple syrup
- 120 g silken tofu
- 1/2 Tbsp instant coffee, I use decaf
- 1 Tbsp hot water
- 1 Tbsp cacao powder, plus more for dusting
- 1/2 tsp pure vanilla extract
- 4 Tbsp vegan cream cheese frosting
- 1 Tbsp cacao nibs, or shredded dark chocolae
- In a large bowl or cup, add the almond milk, chia seeds, and maple syrup. Use a spoon to mix them together. Then let it sit in the fridge for 3 hour.
- Then in a small pot or dipping bowl, add the instant coffee and the hot water. Mix and let it cool down.
- Take out the chia-milk mixture from the fridge. Divide the mixture evenly into 3 jars.
- Add cacao powder to one jar, mix to combine.
- Add the strong coffee to another jar, mix evenly. Then stir in 2 tsp of the cacao chia mixture. Mix again.
- Add the pure vanilla extract to the other jar. Mix evenly.
- If you have time, it’s best to chill the three jars in the fridge for another hour. Then layer them in 2 serving jars: First cacao chia pudding, then coffee chia pudding, finally vanilla chia pudding.
- Optionally, add some vegan cream cheese frosting on top. Then decorate them with some cacao powder (and cacao nibs) for the final magic touch. Then it's time to dive in!
- Almond Milk: I will say it’s best to use almond milk to make sure you got the same amazing flavor here. I usually use non-US almond milk or organic almond milk due to the bee-almond controversy. Walnut milk or vanilla soy milk will be another great option.
- Storage: Cover them (best if you just use air-tight jars) and store them in the fridge for 4~5 days. Save the cacao powder on top until about to serve.