This tiramisu chia pudding tastes like you are eating dessert for breakfast. Layers of coffee-soaked chia pudding, creamy Greek yogurt, and a dusting of cacao powder all the flavour of a classic tiramisu with none of the effort. Completely gluten-free, refined sugar-free, and ready to grab from the fridge all week.
I am obsessed with chia pudding as a meal prep breakfast because you make it once and eat well for days. This tiramisu version is my favourite of the bunch. The cold coffee and cacao combination gives it that deep, slightly bitter richness that makes tiramisu so satisfying, and the Greek yogurt layer adds a creamy tang that pulls the whole thing together.
I rotate through my cherry chia seed pudding and chocolate blended chia pudding through the week, but when I want something that feels genuinely indulgent this is the one I reach for every time.
Ingredients in this Tiramisu Chia Pudding
Chia Seeds - chia seeds are a great superfood loaded with fibre, vitamins and minerals. When combined with milk and left overnight, they create a thick pudding texture.
Almond Milk - I use unsweetened original almond milk to keep this recipe refined sugar free. You can also substitute any nut milk or use regular milk for a non-vegan version.
Cold Coffee - I use cold brew for this recipe, but you can also used chilled coffee.
Cacao Powder - or cocoa powder
Greek Yogurt - greek yogurt works best for this recipe. For a vegan version, you can use any thick vegan yogurt.
Dates - I used pitted medjool dates to add a natural sweetness to this recipe
Collagen - this is completely optional but adds a great protein boost. You can also substitute any protein powder or omit if desired.
Salt
More Recipes You'll Love
- Carrot Cake Overnight Oats- another make-ahead breakfast with that same indulgent flavour profile. Carrot cake for breakfast is absolutely as good as it sounds.
- Banana Bread Baked Oatmeal- if you love banana bread you need this in your weekly rotation. Same flavour, warm from the oven, done in 35 minutes.
- Sweet Potato Baked Oatmeal- naturally sweet, packed with fibre, and one of those recipes that will actually keeps you full until lunch.
- White Chocolate High Protein Chia Pudding- creamy, dreamy, and even higher in protein than this one. Make both on Sunday and you have breakfast sorted all week.
📖 Recipe
Tiramisu Chia Pudding
Ingredients
- ¼ c chia seeds
- ¾ c almond milk
- ¼ c cold coffee
- 2 medjool dates
- 1 tablespoon cacao powder
- 1 scoop collagen
- pinch salt
Chocolate Ganache
- ¼ c greek yogurt
- 1 tablespoon cocoa powder
- 1 tablespoon almond milk
- cacao nibs (optional for topping)
Instructions
- Blend all ingredients together until almost smooth, scraping down sides as needed.
- Divide between 2 jars, seal and set in the fridge 2hrs-overnight to thicken.
- When ready to eat, combine topping ingredients and spoon overtop. Sprinkle on cacao nibs and devour!
Notes
How to Store:
Store in airtight jars or containers in the fridge for up to 5 days. Add the vanilla yogurt, chocolate ganache, and cacao nibs fresh when you are ready to eat so the layers stay clean and the toppings stay fresh.Frequently Asked Questions for High Protein Tiramisu Chia Pudding
Do I need to leave this overnight? No. The chia seeds set in about 2 to 4 hours in the fridge, which means you can make it in the morning and have it ready by the afternoon. That said, overnight is ideal. The pudding gets thicker and creamier the longer it sits and the flavours develop beautifully.
Can I make this vegan? Yes. Swap the Greek yogurt for any thick vegan yogurt like coconut yogurt, skip the collagen or use a plant-based protein powder instead, and make sure your chocolate ganache uses dairy-free chocolate. Everything else is already fully plant-based.
Why is my chia pudding not thickening? Two things cause this. Either the ratio of chia seeds to liquid is off, you need at least 3 tablespoons of chia seeds per cup of liquid, or the pudding was not stirred well enough in the first few minutes. Stir immediately after mixing and again at the 5 minute mark to prevent the seeds from clumping at the bottom rather than absorbing evenly.
Can I use regular coffee instead of cold brew? Absolutely. let brewed coffee cool completely before using. Cold brew gives a smoother, less bitter flavour which works beautifully here, but chilled regular coffee works perfectly well too.
How long does this keep? Up to 5 days in the fridge in sealed jars. Add the yogurt layer, ganache, and cacao powder fresh when you are ready to eat so everything stays clean and the toppings do not sink into the pudding.
Sheryl
Made it and love it! Thank you for sharing your recipe!
Arisha
Hi Sheryl! Thanks so much for sharing, so happy you loved it!