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Layered tiramisu chia pudding with yogurt and cocoa

Tiramisu Chia Pudding

Bold coffee, thick Greek yogurt, chia seeds, vanilla, and cocoa create an easy no-bake pudding that is satisfying enough for breakfast and elegant enough for dessert.
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Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 2 jars
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Coffee Chia Pudding
  • 1 cup plain Greek yogurt thick and high-protein
  • 1/2 cup strong brewed coffee or espresso completely cooled
  • 1/4 cup chia seeds 4 tablespoons
  • 2 tablespoons maple syrup or to taste
  • 1 teaspoon vanilla extract
  • 1 pinch fine sea salt
Creamy Topping
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon maple syrup
  • 1/4 teaspoon vanilla extract
  • 2 teaspoons unsweetened cocoa powder for dusting

Equipment

  • Medium mixing bowl
  • Whisk
  • Two serving jars or glasses
  • Fine-mesh sieve for cocoa

Method
 

  1. Whisk 1 cup Greek yogurt, cooled coffee, 2 tablespoons maple syrup, 1 teaspoon vanilla, and salt in a medium bowl until completely smooth.
  2. Whisk in the chia seeds for 30 seconds. Let the mixture stand for 5 minutes, then whisk again to break up any clumps.
    Coffee chia pudding mixture whisked with Greek yogurt
  3. Cover and refrigerate for at least 4 hours or overnight, until thick. Stir well. If needed, loosen with 1 to 2 tablespoons of coffee or milk.
  4. Stir the remaining 1/2 cup Greek yogurt with 1 teaspoon maple syrup and 1/4 teaspoon vanilla.
  5. Divide the coffee chia pudding between 2 jars. Spoon or layer the vanilla yogurt topping over the pudding.
    Meal prep jars of tiramisu chia pudding
  6. Dust with unsweetened cocoa powder just before serving. Enjoy cold for breakfast, a snack, or dessert.

Notes

  • Use decaf coffee if you are avoiding caffeine or serving the pudding at night.
  • For a dairy-free version, use thick soy or coconut Greek-style yogurt.
  • For extra protein, add half a scoop of vanilla protein powder and enough coffee to maintain a creamy texture.
  • Refrigerate covered for up to 4 days. Freezing is not recommended.