Espresso-soaked chia seeds swell into a thick, pudding-like layer, delivering that classic coffee-forward punch in every spoonful. Whipped coconut cream, chilled overnight and beaten into soft peaks, spreads over the top in a rich, silky layer that mimics the mascarpone finish of the original dessert. A generous dusting of raw cacao powder and a touch of cinnamon add that final bittersweet, bakery-case look right before serving. Layered into individual jars, this one makes portioning and grab-and-go breakfasts or dessert effortless, and it actually improves after a few hours in the fridge as the chia fully sets. It's an easy make-ahead treat that fits neatly into a plant-based kitchen without sacrificing any of the flavor tiramisu is known for.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more ā4 servings
The night before (or at least 4 hours ahead), place the can of full-fat coconut milk in the refrigerator upright so the cream separates and solidifies at the top.
In a medium mixing bowl, whisk together the cooled espresso, 1/2 cup coconut milk, 2 tbsp maple syrup, chia seeds, and ground cinnamon until fully combined. Let the mixture sit for 5 minutes, then whisk again to break up any clumps of chia seeds.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
