Prepare the tiramisu chia base

In a small bowl or jar, combine the chia seeds with 4 tablespoons of almond-based yogurt and 1/2 cup of the freshly brewed coffee (let it cool slightly so it is warm, not hot). Stir well until the chia seeds are fully coated and evenly dispersed, making sure there are no dry pockets or clumps.

Chill the chia layer

Let the mixture sit for about 5 minutes, then stir again to break up any seeds that have settled to the bottom. Cover and refrigerate for at least 2 hours, or overnight, until the chia seeds have absorbed the liquid and the mixture has thickened into a pudding-like consistency.

Assemble the tiramisu chia pudding

Once the chia base is set, give it a quick stir and spoon it into your serving glass or bowl, filling it about halfway. Gently spoon the remaining yogurt over the chia base, spreading it even as your marscapone layer to create that classic tiramisu look. Dust the top lightly with the tsp of cocoa powder before serving.