Name: Tiramisu Chia Pudding
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 2 servings
Ingredients: 0.75 cup warm non dairy milk (such as almond, soy, oat milk or light coconut milk); 0.5 tsp vanilla extract; 2.5 tbsp cocoa powder; 1 tbsp brewed coffee (or 0.25 tsp instant coffee); 2 tbsp maple syrup; 3.5 tbsp chia seeds; 0.5 cup warm non dairy milk (such as almond, soy, oat or light coconut milk); null null almond extract (a few drops, or vanilla extract, or both); null null salt (a good pinch); 3 tbsp chia seeds; 0.5 tsp lemon juice; 2 tbsp whipped coconut cream ((optional, for creamier layer)); null null whipped coconut cream; null null cocoa powder

Instructions

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1

Chocolate Chia Pudding: In a bowl, whisk together the warm non dairy milk (0.75 cup), vanilla extract (0.5 tsp), cocoa powder (2.5 tbsp), brewed coffee (1 tbsp), and maple syrup (2 tbsp). Stir in the chia seeds (3.5 tbsp) and let sit for 15 minutes to thicken.
2

Mascarpone Cream Chia Pudding: In a separate bowl, mix the warm non dairy milk (0.5 cup), [almond extract] (a few drops), and [a good pinch of salt]. Add the chia seeds (3 tbsp) and let sit for 15 minutes to thicken. Then, fold in lemon juice (0.5 tsp). For a creamier layer, you can fold in whipped coconut cream (2 tbsp).
3

Taste both pudding layers and adjust sweetness if needed. Add a small amount more of [chia seeds] to either layer if a thicker consistency is desired.
4

Layer spoonfuls of the chocolate and cream puddings into serving containers (e.g., jars). Top with [1-2 tbsp whipped coconut cream] or just [whipped coconut cream]. Dust with [cocoa powder]. Chill for a few hours before serving. Optional: Add [granola] or [fresh fruits] on top. Store refrigerated for up to 3 days.