Tiramisu Chia Pudding That’s Creamy, High-Protein, and Meal-Prep Ready
Tiramisu chia pudding should be rich, smooth, and full of flavor. Most versions miss the mark with clumpy texture or weak coffee taste. This recipe fixes that completely. It blends into a mousse-like consistency that feels more like dessert than breakfast. Packed with protein and fiber, it’s a smart choice for anyone wanting a healthy start to the day. You can make it ahead, store it for days, and enjoy it straight from the fridge. This is the tiramisu chia pudding recipe you’ve been waiting for.
Table of Contents
Why This Tiramisu Chia Pudding is the Best
- Ultra-Creamy Texture: Blending the base removes any clumps and gives you a smooth, mousse-like finish
- High in Protein and Fiber: Each serving packs over 20 grams of protein and plenty of fiber to keep you full longer
- Perfect for Meal Prep: Make it once and enjoy for up to five days straight from the fridge
- Balanced and Satisfying: Sweet enough to feel like dessert but built with real nutrients that support energy and wellness
“Chia seed pudding … offers omega‑3s and fiber but may have hidden drawbacks. A nutritionist advises moderation to avoid high sugar content, digestive issues, and potential medication interactions.” The Economic Times
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Ingredients You’ll Need
For the Pudding Base
- ¾ cup milk of choice (almond, soy, or dairy all work)
- ¾ cup plain Greek yogurt (use vanilla if preferred, but reduce added sweetener)
- 2 tablespoons maple syrup
- ¼ cup brewed espresso or strong coffee
- ⅓ cup chia seeds
- 4 teaspoons cocoa powder or 2 tablespoons chocolate protein powder
- Pinch of salt
- ¼ cup crushed graham crackers for layering
For the Yogurt Topping
- ¾ cup plain Greek yogurt (use vanilla if you prefer it pre-sweetened)
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup
- Additional cocoa powder for dusting on top
How to Make Tiramisu Chia Pudding
- Blend the Base
Add the milk, Greek yogurt, maple syrup, espresso, chia seeds, cocoa powder or protein powder, and a pinch of salt into a high-powered blender. Blend until the mixture is completely smooth. This creates a creamy texture without any clumps. - Portion the Pudding
Pour the blended mixture evenly into four small jars or containers. Add about one tablespoon of crushed graham crackers on top of each. Set aside. - Mix the Topping
In a separate bowl, stir together the Greek yogurt, vanilla extract, and maple syrup until smooth. Spoon about ¼ cup of this yogurt topping onto each jar of chia pudding. - Dust with Cocoa
Lightly dust each pudding with cocoa powder to finish. This gives that classic tiramisu look and flavor. - Chill and Set
Place the jars in the fridge for at least two hours. For best results, let them sit overnight so the pudding sets fully and the flavors blend.
Troubleshooting: Your Guide to a Perfect Pudding
How to Avoid Clumps?
Stir the chia mixture well after blending. Let it sit for five to ten minutes, then stir again to prevent clumps from forming before chilling.
Pudding Too Thin?
If the pudding looks too runny after setting, mix in another teaspoon or two of chia seeds. Let it rest for an extra thirty minutes to thicken up.
Pudding Too Thick?
Add a small splash of milk and stir gently until the pudding loosens to your preferred consistency.
Don’t Like the Texture of Chia Seeds?
This recipe solves that by blending the base until smooth. It gives you a creamy texture that feels more like mousse than traditional chia pudding.
Tiramisu Chia Pudding That’s Creamy, High-Protein, and Meal-Prep Ready
Ingredients
Method
- Add the milk, Greek yogurt, maple syrup, espresso, chia seeds, cocoa or protein powder, and salt into a high-powered blender. Blend until completely smooth for a creamy texture.
- Pour the mixture evenly into four small jars. Add about one tablespoon of crushed graham crackers on top of each. Set aside.
- In a bowl, mix the Greek yogurt, vanilla extract, and maple syrup until smooth. Spoon about ¼ cup onto each jar.
- Lightly dust each pudding with cocoa powder for the classic tiramisu finish.
- Chill the jars for at least two hours, or overnight for best results.
Notes
Nutrition Facts (Per Serving)
Calories: 221 kcal | Carbohydrates: 30 g | Protein: 12 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 1 g | Trans Fat: 0.02 g | Cholesterol: 6 mg | Sodium: 88 mg | Potassium: 324 mg | Fiber: 5 g | Sugar: 18 g | Vitamin A: 97 IU | Vitamin C: 0.3 mg | Calcium: 256 mg | Iron: 2 mgYou’ll Also Love
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Topping and Variation Ideas
Toppings
- Grated dark chocolate adds richness and pairs perfectly with the coffee flavor
- Fresh raspberries give a tart contrast and brighten the dish
- Crushed cookies like ladyfingers or biscotti bring in crunch and classic tiramisu vibes
- Toasted nuts such as almonds or hazelnuts add texture and healthy fats
Variations
- For a mocha twist, mix in extra cocoa powder to deepen the chocolate flavor
- For a banoffee feel, layer in sliced bananas before the yogurt topping
- To boost protein, add a scoop of vanilla or chocolate protein powder to the base mixture before blending
Storage and Meal Prep Tips
Store the pudding in airtight containers or sealed jars in the fridge. It will stay fresh and flavorful for up to five days, making it a great option for breakfast prep or healthy snacks throughout the week.
For best texture and taste, add the final cocoa powder dusting right before serving. This keeps it fresh and prevents any sogginess from forming. If you’re packing it for on-the-go, keep toppings separate until ready to eat.
Frequently Asked Questions (FAQ)
Can I use regular coffee instead of espresso?
Yes, strong brewed coffee is a great substitute and still gives that classic tiramisu flavor.
How can I make this recipe vegan?
Use a thick plant-based yogurt like coconut or almond and swap the milk for a non-dairy option such as soy or almond milk.
How can I adjust the sweetness?
Taste the pudding before chilling. If you like it sweeter, add a little more maple syrup and blend again until smooth.
Final Thoughts
This tiramisu chia pudding brings together rich flavor, smooth texture, and real nutrition. With its high-protein base and creamy consistency, it works just as well for breakfast as it does for dessert. It’s simple to make, easy to store, and endlessly adaptable.
If you tried this recipe, leave a comment and give it a star rating. Share your creation on social media and tag me so I can see your spin on it. What toppings or flavor twists did you add? Let us know below and help others make it their own.
High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
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