Description
This Tiramisu Chia Pudding offers a delightful, layered dessert experience. It features rich, coffee-infused chocolate chia pudding alternating with a smooth, creamy vanilla layer, all culminating in a delicate dusting of cocoa. The textures are soft and satisfyingly pudding-like, with deep notes of coffee and cocoa balanced by sweet vanilla. This no-bake treat is prepared by chilling, making it an ideal make-ahead option.
Ingredients
- **For the Coffee Chia Pudding (Bottom & Top Dark Layers):**
- 1/2 cup strong brewed coffee, cooled
- 1/2 cup unsweetened plant-based milk (almond, oat, or soy)
- 3 tablespoons chia seeds
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons maple syrup (or preferred sweetener)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- **For the Creamy Vanilla Layer (Middle Light Layer):**
- 1/2 cup raw cashews, soaked in hot water for 30 minutes, then drained (or overnight in cold water)
- 1/4 cup unsweetened plant-based milk
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon juice (optional, for a slight tang)
- Pinch of salt
- **For the Chocolate Truffle Topping (Optional, to mimic image):**
- 1/4 cup pitted Medjool dates, packed
- 1/4 cup rolled oats
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon nut butter (almond or cashew)
- 1–2 tablespoons plant-based milk (as needed for consistency)
- **For Dusting:**
- 1 teaspoon unsweetened cocoa powder
Instructions
- **Prepare Coffee Chia Pudding:** In a medium bowl, whisk together the cooled coffee, 1/2 cup plant-based milk, chia seeds, 1 tablespoon cocoa powder, 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, and a pinch of salt. Stir well to combine and ensure no clumps. Let it sit for 5 minutes, then stir again. Cover and refrigerate for at least 4 hours, or preferably overnight, until thickened.
- **Prepare Creamy Vanilla Layer:** Drain the soaked cashews thoroughly. In a high-speed blender, combine the drained cashews, 1/4 cup plant-based milk, 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, lemon juice (if using), and a pinch of salt. Blend until completely smooth and creamy, scraping down the sides as needed. This may take a few minutes to achieve a silky texture.
- **Prepare Chocolate Truffle Topping (Optional):** In a food processor, combine the pitted dates, rolled oats, 2 tablespoons unsweetened cocoa powder, and nut butter. Pulse until a sticky dough forms. If the mixture is too dry to come together, add plant-based milk, 1 tablespoon at a time, until a pliable dough is achieved. Roll the mixture into small, bite-sized balls (about 15-20 balls). Place them on a plate lined with parchment paper and refrigerate for 15-30 minutes to firm up.
- **Assemble the Pudding:** Divide half of the prepared coffee chia pudding evenly between two serving glasses or jars. Top with the creamy vanilla layer, spreading it gently. Then, add the remaining coffee chia pudding on top.
- **Garnish:** Dust the top generously with the remaining unsweetened cocoa powder. If using the chocolate truffle topping, arrange the chilled truffle balls on top of the cocoa-dusted pudding.
- **Chill and Serve:** Refrigerate the assembled puddings for at least 30 minutes before serving to allow the flavors to meld and layers to set further.
Notes
* For best results, prepare the chia pudding and creamy layer the night before to allow for optimal setting and flavor development.
* Adjust the amount of maple syrup to suit your preferred level of sweetness.
* Ensure cashews are thoroughly blended for a smooth, lump-free creamy layer. A high-speed blender is recommended.
* This recipe is excellent for meal prepping and can be stored in airtight containers in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
Nutrition
- Calories: Approximately 600 per serving
- Fat: Approximately 28g per serving
- Carbohydrates: Approximately 85g per serving
- Protein: Approximately 15g per serving