In a bowl, combine chia seeds, almond milk, maple syrup, and vanilla extract. Stir well and let it sit for at least 4 hours, or preferably overnight, in the refrigerator. This will allow the chia seeds to absorb the liquid and create a pudding-like consistency.

In a shallow dish, mix the cooled coffee and coffee liqueur (if using). Quickly dip the ladyfingers or sponge cake slices into the coffee mixture, ensuring they are lightly soaked but not soggy.

Drain the soaked cashews and place them in a high-speed blender or food processor. Add almond milk, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy. You may need to scrape down the sides a few times to ensure everything is well combined.

In individual glasses or a small serving dish, layer the coffee-soaked ladyfingers, chia seed pudding, and mascarpone cream. Repeat the layers, ending with the mascarpone cream on top.

Cover the tiramisu and refrigerate for at least 4 hours to allow the flavors to meld together. Before serving, dust the top with cocoa powder.