Vegan Tiramisu Pot
The Cookie Layer
2 tbsp nut butter of choice
45g vegan vanilla protein powder
2 tsp maple syrup
Splash plant milk of choice
The Cream Layer
350g Nush natural almond yog
3 tbsp maple syrup
1 tsp vanilla essence
200ml brewed coffee
1 tsp cocoa powder to top
Preheat your oven to 170°C.
Mix your vegan protein powder, nut butter and syrup together in a bowl, until you have a cookie dough.
Roll together with your hands, then flatten out onto a lined baking tray and bake for 15-20 minutes until slightly browned.
Leave the cookie layer to cool down & crisp up, and in the meantime, mix your yog with maple syrup and vanilla.
Once your cookie layer has crisped up, brew your coffee, and set aside.
Add 2 tbsp your cream to the bottom of your serving cup/ dish, then crumble over some of your cookie.
Pour over 2 tbsp coffee, then top with yog, and repeat until you’ve run out of each part – you want the final layer to be yog.
Dust the top with cocoa powder, then refrigerate for at least 30 minutes or overnight, then serve.