Tiramisu Chia Pudding

Ingredients

• 0.75 cup milk (dairy or plant-based of choice)
• 2 shots espresso (freshly brewed)
• 2 tbsp maple syrup
• 1 tbsp vanilla bean paste (can substitute with vanilla extract)
• salt (pinch)
• 0.5 cup chia seeds
• 1 cup Greek yogurt (plain or vanilla; divided for base and topping)
• cacao powder (for dusting on top)

Steps

1. 1

   In a medium mixing bowl or large glass jar, combine the 3/4 cup milk, 2 shots of espresso, 2 tablespoons of maple syrup, 1 tablespoon of vanilla bean paste, and a pinch of salt. Whisk together until the maple syrup and vanilla are fully incorporated.

2. 2

   Add 1/2 cup of chia seeds to the liquid mixture. Stir well to ensure the seeds are evenly distributed and not clumping at the bottom.

3. 3

   Fold in 1 cup of Greek yogurt. Mix until the texture is smooth and the yogurt is fully integrated into the chia mixture.

4. 4

   Cover the bowl or jar with a lid or plastic wrap. Place in the refrigerator to set for at least 4 hours, though leaving it overnight is recommended for the thickest, most 'scoopable' texture.

5. 5

   Before serving, give the pudding a quick stir. Top with an extra dollop of Greek yogurt and a generous dusting of cacao powder to finish the tiramisu look.

Notes

For the best texture, use a thick Greek yogurt. If the pudding is too thick after chilling, you can stir in an extra splash of milk. This recipe is ideal for meal prep and can be stored in the refrigerator for up to 4-5 days.

Nutrition per serving

• breakfast
• meal prep
• healthy
• chia pudding
• high protein
• vegetarian
• gluten-free
• no-cook