Tiramisu Chia Pudding is a creamy treat that tastes like dessert for breakfast. Packed with 12 grams of protein and a hint of caffeine, it’s the perfect way to start your day!
If you like pure chocolate, try chocolate chia pudding and cottage cheese chocolate pudding.
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I always wanted to add tiramisu chia pudding to my chia pudding recipes arsenal. Seeing it going viral on Instagram gave me a nudge and now I am obsessed!
It’s a child of a chia pudding and cottage cheese tiramisu. I did love adding cottage cheese to it to boost the protein and make it more creamy like a tiramisu cake!
Why You’ll Love This Recipe
- Nutritious ingredients: A gluten free, vegetarian treat made with 8 good-for-you ingredients.
- High in protein: Blended cottage cheese and a layer of Greek yogurt pack in 12 grams of protein per serving.
- Great for meal prep: Make tiramisu chia seed pudding ahead for a week’s worth of healthy breakfast or healthy snack or even dessert.
- Rich tiramisu flavor: All the classic coffee and cocoa goodness in a lighter, healthier version.
Ingredients for Tiramisu Chia Pudding
- Cottage cheese: Any fat percentage will make your pudding extra creamy and boost the protein. You can use Greek yogurt instead of cottage cheese, although I prefer cottage cheese because it’s less tangy making the texture more like a cake.
- Milk: Use whatever milk you have on hand, I used unsweetened almond milk.
- Espresso: You don’t need much to get that rich, bold coffee flavor. Strong brewed coffee works perfectly if you don’t have an espresso machine.
- Liquid sweetener: Maple syrup or honey, I used maple syrup.
- Pure vanilla extract: Adds warmth and depth.
- Chia seeds: Use black or white whole chia seeds. They’ll absorb the liquid and create a creamy, pudding-like texture while boosting the pudding with fiber, omega-3s, and healthy fats.
- Greek yogurt: A top layer of plain Greek yogurt makes it extra creamy and rich while keeping it high protein. You can try vanilla Greek yogurt for a slightly sweeter flavor.
- Cacao powder: A sprinkle of cacao or cocoa powder ties it all together to give the pudding the classic tiramisu flavor and impressive presentation.
How to Make Tiramisu Chia Pudding
Just blend and chill, then quickly layer with plain yogurt and dust with cacao powder.
- Fill the blender: Add cottage cheese, milk, espresso, maple syrup and vanilla extract to a high speed blender. Process for about 30 seconds until smooth.
- Mix: Add chia seeds to the blender, pulse, then let it sit for a few minutes. Pulse again, scrape the chia seed from the sides, and pour into a glass dish.
- Chill: Cover with plastic wrap and pop it in the fridge for at least 6 hours, or overnight if you can.
- Top and enjoy: Layer Greek yogurt on top, then dust with cacao powder. Enjoy cold!
No Blender Tip
You can mix it all by hand if you use Greek yogurt instead of cottage cheese, though it will be a bit more tangy. Alternatively, blend all the liquids, pour them into a container, and mix in the chia seeds. This way, you can avoid cleaning the blender walls.
Tips for Best Results
Here are my tips for making the viral tiramisu chia pudding recipe.
- Stir chia seeds twice: In this case, blend. You want chia seeds to sit in liquid for 5 minutes first and then pulse so they float. Otherwise if you don’t stir at all, chia seeds will just clump up at the bottom.
- Don’t let sit in a blender too long: If you let chia seeds sit too long in the bottom they will stick to the walls of the blender too much.
- Scrape down the walls: To grab all the chia seeds. You want every little seed included for the proper consistency pudding.
- Make sweeter for a dessert: Stick to the recipe and it’s good for breakfast or a snack. There is an unsweetened layer of Greek yogurt so if you want it to be a dessert, add an extra 1 or 2 tablespoons of maple syrup.
- Adjust thickness: Everyone likes their pudding a bit differently, so after making it once feel free to add more or less milk. As it is, it has a pancake batter consistency which is how I like it, not too dry and not too runny.
Toppings Ideas
- Fresh berries. I like strawberries, raspberries, and blueberries
- Sliced banana or kiwi
- Shaved dark chocolate or chocolate chips
- Chopped nuts such as almonds, hazelnuts, or walnuts
- A dollop of whipped cream
- Toasted coconut flakes
Serving Ideas
Tiramisu chia pudding is amazing on its own, but it’s also fun to pair with different sides. For breakfast or a snack, go for some fresh fruit on the side or add a little crunch with granola or roasted nuts.
If you’re having it for dessert, why not top it with a scoop of vanilla or coffee ice cream, or drizzle on some honey or maple syrup?!
And if you’re a coffee lover, a freshly brewed cup of coffee or espresso is the perfect match!
How to Store and Reheat
Store: Chia pudding is known for meal prep, and this one is no different as it will keep fresh in the refrigerator for 5 days.
Freeze: I don’t freeze chia pudding because the texture turns gritty when thawed, and the Greek yogurt becomes watery and loses its creamy consistency when frozen and thawed.
FAQs
Yes, you can use regular coffee, but make sure it’s brewed strong to get closer to the classic flavor.
Yes. Use plant-based Greek yogurt instead of cottage cheese and regular yogurt.
Yes. Add protein powder to the blender with the rest of the ingredients, I might add more milk and adjust as needed after chilling.
More Healthy Pudding Recipes to Try
- Chocolate banana chia pudding
- Matcha chia pudding
- Pumpkin chia pudding
- Banana chia pudding
- Strawberry chia pudding
- Mango chia pudding
- Coconut chia pudding
Tiramisu Chia Pudding
Ingredients
- 1/2 cup cottage cheese, any fat %
- 3/4 cup any milk, I use unsweetened almond milk
- 3 tablespoons espresso, or strong brewed coffee
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon pure vanilla extract
- 6 tablespoons chia seeds
- 1 cup Greek yogurt
- 1/2 tablespoon cacao powder
Instructions
- In a high speed blender, add cottage cheese, milk, espresso, maple syrup and vanilla extract.
- Process until smooth, about 30 seconds. Add chia seeds, pulse and let stand for 5 minutes. Pulse once more and pour into a glass dish, making sure to scrape down chia seeds from the walls of a blender.
- Cover and refrigerate for at least 6 hours or best overnight.
- Spread Greek yogurt on top and dust with cacao powder, using a small mesh sieve. Enjoy cold!
Notes
- Store: Refrigerate for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Are you using dry curd cottage cheese or the creamy kind?
The creamy kind, in all of my recipes. But in this chia pudding dry cottage cheese will work too.
What do you think would happen if I didn’t have cottage cheese. Would it be better to replace it with milk or Greek yogurt or a combo of the two???
Just replace it with Greek yogurt. I wouldn’t blend at all or very briefly then.