Coconut Yoghurt and cacao nibs, to serve
1 banana, sliced, to serve.
Choc Layer
1 serve (30g) vegan chocolate protein powder
1 tsp cacao powder
Dash of almond milk
Coffee Layer
1 shot espresso (I used decaf)
1/2 tsp cacao powder
1 tsp pure maple or rice malt syrup
Vanilla Layer
1 tsp vanilla extract
1 tsp pure maple or rice malt syrup
Method
Combine the chia seeds, almond milk and coconut yoghurt in a bowl and set aside for 20-30 minutes to thicken.
Once thickened, divide evenly into 3 bowls.
Add the remaining ingredients for each layer to one bowl each and stir through.
Cover & set in the fridge overnight (or min. 4 hours).
Then in the morning it is time to layer these tiramisu jars! Dividing the mixture for each layer between 2 jars – Start with the coffee layer, then choc layer and finally the vanilla.
Then finish with a dollop of coconut yoghurt, sliced banana and cacao nibs!
Enjoy!
