Vegan Tiramisu Pot


Serves 1-2

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.