Serves 2
4 tablespoons chia seeds
½ cup hot water (not boiling)
2 tablespoon agave or maple syrup (or to taste)
½ teaspoon vanilla extract
1 ½ teaspoon espresso powder
½ teaspoon cocoa powder
Pinch salt optional
½ cup plant-based milk (such as oat or soy)
For topping:
¼ cup vegan vanilla yogurt or vegan whipped cream
1 teaspoon cocoa powder for dusting
Optional: Shaved dark chocolate or crushed vegan vanilla cookie like a graham cracker or vanilla wafer
Mix the chia and water: In a small bowl, combine the chia seeds and hot water. Stir well and let sit for 2 minutes. It will look watery at first, but after 30 seconds it will begin to thicken, and within 2 minutes it will be quite thick. Stir again before adding the milk to make sure it has thickened properly (it should look clumpy). If it isn’t clumpy yet, wait another minute before continuing.
Add the flavorings and milk: Stir in the agave, vanilla, espresso powder, cocoa powder, and salt. Mix well. Then add the plant-based milk and stir again breaking up any clumps. Let rest another 2 to 3 minutes. The pudding will go from thin to thick as the chia absorbs the liquid.
Note: if doubling the recipe, it might take longer to set. You can optionally warm the plant-based milk before adding it, which will help it set quicker.
Layer and serve: Stir a final time to ensure it is mixed, then divide the pudding between 2 small jars or glasses. Top each with 2 tablespoons of vegan yogurt or whipped cream and spread into an even layer. Dust with cocoa powder, then add shaved chocolate or crushed cookie if desired. Enjoy immediately or store covered in the fridge for up to 3 days.
Stronger tiramisu flavor: Add a splash of coffee liqueur extract or a drop of almond extract (tastes a little like amaretto).
Using brewed coffee instead of espresso powder: Swap the hot water for strong hot coffee or prepared espresso. Note: the acidity in coffee slows chia thickening, so chill the mixture for 15 to 30 minutes after step 2 to help it set.