This tiramisu blended chia seed pudding takes everything you love about the classic dessert, rich espresso flavor, creamy texture, and chocolatey vibes, and transforms it into a high-protein, dairy-free recipe you can meal prep for the week.
The secret? Blending the chia seeds until ultra smooth. You get all the fiber and benefits of chia without the tapioca-style texture. If you didn’t know chia seeds were in this, you’d never guess.
Even better, each serving packs 30+ grams of protein, thanks to vanilla protein powder and Native Forest Simple Coconut Milk, which adds natural creaminess without gums or additives. This is one of those recipes that works as a make-ahead breakfast, afternoon snack, or healthier dessert, and it tastes way more indulgent than it actually is.
Ingredients
Serves 2
- 1/2 cup (70 g) chia seeds
- 1 can Native Forest Organic Simple Coconut Milk
- 2 scoops (60 g) vanilla protein powder
- 1–2 tablespoons maple syrup or honey (optional)
- 2 shots espresso (about 3 oz)
- Pinch of salt
- Vanilla yogurt, for topping
- Cocoa powder, for topping
How to Make It
- In a large bowl or container, whisk together the coconut milk, protein powder, espresso, salt, chia seeds, and optional sweetener until fully combined.
- Cover and refrigerate overnight to allow the chia seeds to fully hydrate and thicken.
- The next day, transfer the entire mixture to a high-speed blender. Blend on high until completely smooth and creamy.
- Divide the pudding evenly between two jars or containers.
- Top with a layer of vanilla yogurt and refrigerate for at least 1 hour to set.
- Just before serving, dust generously with cocoa powder.
Enjoy cold.
