In a medium sized bowl, combine the chia seeds, almond milk, maple syrup, vanilla extract, 1 shot of espresso and 1 cup of greek yogurt. Give it a good stir to make sure the chia seeds are evenly distributed. Let it sit for about 5 minutes, then stir again.

Once that’s done, cover the bowl and pop it in the fridge. Let it chill for at least an hour, but overnight is even better. The chia seeds will absorb the liquid and turn into a thick, pudding-like consistency.

While your chia pudding is setting, make the coffee layer. Mix the other shot of espresso with the remaining Greek yogurt in a small bowl. Then add sweetener of choice and mix again.

Spoon the chia pudding into the bottom of 3 glasses. Next, add the greek yogurt layer on top.

To finish off your tiramisu chia pudding, dust the top with cocoa powder or sprinkle some dark chocolate shavings.

You can dig in right away if you’re impatient like me, or let it chill a bit longer to let the flavors meld together even more. Either way, you’re in for a treat!