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Tiramisu Chia Seed Pudding

A recipe for coffee lovers, and texture coneseurs alike; it will delight you with all the same flavor notes as the classic Italian "pick-me-up" dessert, Tiramisu. It's light whipped texture, achieved by the aeration of your blender will totally surprise you, especially knowing that this dish is so healthful it can be eaten as breakfast, dessert and every meal in between. 

Chia seeds are a digestive superhero in that they are full of natural fiber that...ahem...moves things along naturally. Paired with rich cacao and a hint of coffee flavor (achieved here with instant coffee grounds) you are sure to impress yourself and guests alike. All of the flavor, none of the guilt or tummy troubles the classically rich and dairy laden dessert may cause.   

This recipe is a chia seed pudding for those who don't like chia seeds in that the seeds are ground into a fine powder, leaving you with a smooth, irresistible consistency rather than the tapioca-like lumps many choose to avoid. 

Serves: 4-6 • Active Time: 7 min • Inactive Time: 1 hr - Overnight

  • 1/2 cup chia seeds
  • 2 cups unsweetened plant milk (I used almond)
  • 1/4 - 1/2 cup liquid sweeter, to taste (I used a combination of maple syrup and agave but you could also use brown rice syrup, coconut syrup, date syrup, or even a few drops of stevia. The amount and thickness of the sweetener you choose might effect the final consistency of the pudding. If its too loose add a bit more milk, if it's too thin add in some whole or ground chia seeds)
  • 3 tbsp. cacao powder
  • 2 tsp. instant coffee grounds
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon

1. Add chia seeds to a high speed blender and blend on high til the chia seeds turn into a fine "flour"

NOTE: Make sure your blender is totally dry, or else you'll end up with some of the powder stuck to the sides of the blender...I totally don't know this from experience :)

2. Add in the rest of your ingredients and blend to combine - the mixture will be light, fluffy and look very loose - that's okay, it will firm up

3. Move the pudding to a container with a lid and let it chill in the fridge for at least 1 hour ( make the day ahead and chill overnight) to set up

4. Serve cold, with any variety of toppings including this simple chocolate coffee sauce.... 2 tbsp. maple syrup, 1 tbsp. cacao powder, 1 tsp. instant coffee, 1 tbsp. hot water. I layered mine and then topped it with a sprinkle of ground coffee and cacao nibs. 



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