Baking, Desserts, Vegan, Vegetarian

Tiramisu Chia Pudding

Cooking method:

Food Processor
  • Prep Time: 35 mins
  • Total time: 40 mins
  • Skill Easy
  • Serves 4 people

Tiramisu Chia Pudding

This Tiramisu Chia Pudding tastes just like the real thing minus the processed sugars. Naturally sweetened with maple syrup and made with creamy cashew milk it’s sure to be a hit.


For the chia pudding

  • 500ml cashew milk
  • 85ml maple syrup
  • 1 tbsp vanilla extract
  • 2 tbsp cacao powder
  • 1 tbsp rum (optional)
  • 2 tsp instant coffee (if using espresso use only 1 tsp)
  • 1 tsp almond extract
  • 1 tsp lemon juice
  • 100g chia seeds, divided

For the toppings

  • Whipped cream
  • 2 tsp cacao powder
  • Coffee beans or chopped dark chocolate

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Gently warm the cashew milk, maple syrup, and vanilla extract in a medium sized, heavy bottomed pan. Do not allow to simmer or boil, you want it to be a little warmer than tepid. Transfer to a large measuring jug and leave to cool for 5 minutes.

  • Step 2

    Add half of the warmed milk, cacao powder, rum (if using) and instant coffee into the Ninja Cup then blend on HIGH. Transfer to a small mixing bowl and add 50g of the chia seeds and whisk together. Set to one side.

  • Step 3

    In another small mixing bowl add the remaining milk, almond extract, and lemon juice. Whisk together before whisking in the remaining 50g chia seeds.

  • Step 4

    Leave both bowls to sit for 10-15 minutes until thickened, stirring occasionally.

  • Step 5

    Divide the chocolate chia pudding equally between 3 to 4 glasses then place into the refrigerator for 5 minutes before repeating with the white chia pudding. Refrigerate for a further 15 minutes before topping with your favourite toppings and serve immediately.

  • Step 6

    Prep time is inclusive of chilling time.

    The chia pudding can be prepared in advanced and stored in separate airtight containers within the refrigerator for up to 3 days.

    Cashew milk can be swapped for any plant based milk. If using tinned coconut milk warm it first then use only 300ml and combine another 200ml cold water to thin the milk down.