Since I discovered chia pudding for breakfast, along with the fit tower, I am so satisfied in terms of taste and satiety that I admit I no longer seek many other alternative solutions! On the same principle, when I crave something sweet after a meal or for a snack, I indulge in this tiramisu-flavored variant, because I think the combination of coffee and chocolate is divine! Moreover, it gives an extra boost of energy to my days! In short, this sort of pudding of Anglo-Saxon origin based on these almost miraculous seeds is truly a preparation that deserves to be included in your diet! Furthermore, it is rich in beneficial properties for the body, so zero renunciations and guilt! Preparing it is therefore a treat that will guarantee your body primarily a full of fiber, but also proteins, minerals, and especially essential fatty acids like Omega-3 and Omega-6! Enjoy it when you desire to satisfy the craving for a light and refreshing dessert, and you’ll see that this dessert/snack will become one of your favorites! I already know I’ll make it again!
If you like to vary and are attentive to what you eat from the first meal of the day, also try these fantastic alternatives:
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: No Cooking
- Cuisine: English
- Seasonality: All Seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 cocoa cookie
- 1 tbsp chia seeds
- 3/4 oz coffee
- 1 tsp unsweetened cocoa powder
- 1/3 cup oat milk (or other plant-based milk)
- 1 tsp agave syrup (or honey)
- 4.6 oz 2% Greek yogurt
- 1 tsp coffee (unsweetened)
- 1 tsp agave syrup
- to taste unsweetened cocoa powder
Tools
- 1 Glass
- 1 Teaspoon
- 1 Ladle
- 1 Coffee Maker
- 1 Small Bowl
- 1 Lid
- 1 Jar
Steps
In a container or glass, pour the chia seeds and add the cocoa.
Pour the oat milk and finally the unsweetened espresso.
Sweeten with a teaspoon of agave syrup and mix very well with the help of a mixing ladle.
Cover with a stretchable silicone lid or a saucer and refrigerate for at least 3 hours, but it would be better overnight*.
The next morning, in a small bowl, flavor the yogurt with a teaspoon of espresso.
Mix and sweeten with agave syrup.
You are ready to assemble the chia pudding tiramisu to your liking with the ingredients provided in the recipe: inside a medium glass jar, crumble half a cocoa cookie very coarsely at the base.
Place a layer of coffee yogurt and a layer of chia seeds on top, which during the night will have doubled in volume and reached a gelatinous consistency.
Repeat the layers until all the ingredients are used up, adding the yogurt last. Finish with a dusting of cocoa.
And voilà… the chia pudding tiramisu is ready! Dig the teaspoon into the various layers and savor it!
Bon Appétit from La Cucina di FeFè!
Other detailed shots…
Storage
👉 You can keep the chia pudding refrigerated for about 3 days inside glass jars with lids.
👉 You can keep the chia pudding refrigerated for about 3 days inside glass jars with lids.
Tips, notes, variations, and suggestions
🟣 *Soaking chia seeds is always mandatory because they have a high capacity to absorb liquids. If ingested without prior soaking, they could cause dehydration as they would absorb water directly from our body; not only that, soaking them makes them easier to digest, also increasing the availability of their nutrients. In fact, since chia seeds are rich in fiber, protein, omega-3 fatty acids, and antioxidants, soaking can help release these nutrients, making them more easily absorbed by the body. If the next day you notice that the seeds have settled at the bottom and it seems that the milk has not been completely absorbed, don’t worry, just stir vigorously for a minute and let the seeds absorb the remaining liquid. Therefore, I recommend stirring them occasionally during the first 30 minutes and finally putting them in the fridge.
🟣 Instead of oat milk, you can use any other plant-based milk you like. I usually also use almond milk, obviously in my Sicilian case, but if what you manage to find is only in a carton, I recommend adding an almond flavor vial to give an extra burst of flavor; another great option is certainly also vanilla soy milk or rice milk, which is decidedly more neutral.
🟣Instead of agave syrup, with a lower glycemic index, you can opt for honey or maple syrup, because there is always a need for the right sweetness. I have trained my palate to do without sweeteners, so I haven’t added any in a while, I enjoy it bitter, and I like it a lot!
🟣 For strong coffee lovers, adding espresso directly to the chia pudding tiramisu, from my beloved Sicilian coffee maker, the Kamira, gives a much more captivating taste, but if, on the other hand, coffee is an aroma you don’t love much, I recommend using a teaspoon of instant coffee with a little water or a teaspoon of barley malt, always diluted or the more popular versions of barley and coffee and barley and cocoa (you can find both versions in all well-stocked supermarkets).
🟣 If you tend to love sweeter aftertastes, instead of unsweetened cocoa powder, you can use sweetened cocoa, for an extra touch of sweetness, but I don’t recommend it for those who are conscious of a low-calorie diet.
🟣Instead of sweetener, try flavoring the Greek yogurt with a teaspoon of vanilla extract, which can come in both solid and liquid form in a bottle, both perfect for this preparation. It will be the best solution to give sweetness without overdoing the sugars!
FAQ (Questions and Answers)
Can this preparation be made in a vegan version?
Absolutely! Just replace the Greek or regular white yogurt with the same amount of plant-based white yogurt (such as Valsoia or Sojasun) and the cow’s ricotta with plant-based ricotta, which you can also easily find in stores.
