Ingredients
Method
- In a medium bowl or large mixing glass, combine the oat milk, maple syrup, and salt.
- Divide the mixture between three containers: two (2) portions of ½ cup/120ml and one (1) portion of ¾ cup/180ml.
- Into ½ cup/120ml of sweetened oat milk, add 1 tbsp/5g coco powder and whisk until smooth. Add 2 tbsp/23g chia seeds and stir to combine.
- Into the other ½ cup/120ml of sweetened oat milk, add the strong coffee and 2 ½ tbsp/30g chia seeds. Stir to combine.
- To the final ¾ cup/180ml of sweetened oat milk, add the vanilla extra and remaining chia seed and stir.
- Set aside for ten (10) minutes to thicken slightly.
- Once chia started to thicken, give the mixtures another whisk. Cover and store in the fridge for at least one (1) hour. Leaving the separate mixtures longer will make layering easier with clean lines.
- Assemble the servings, layering first chocolate chia, then, coffee, then vanilla.
- Cover and place in the fridge for at least three (3) hours or overnight. Stores for up to four (4) days in the fridge.
- When ready to serve, top with a dusting of coco powder.
- Serve with fresh fruit or chocolate shavings.
Notes
Texture/taste Notes: A vegan chia pudding with all the flavours of tiramisu, but in handy pudding form. A maple syrup-sweetened oat milk base is separated into three layers of coffee, chocolate, and vanilla for a visually intriguing, healthy dessert (or breakfast). Fun and nuanced, getting extra fiber and protein with a classically flavoured treat. Could also be labeled as mocha chia pudding. Oat milk: Any milk variety can be used here but the flavors will come through strongly. Oat will be the most evocative of the biscuit flavors in tiramisu. Regular vs Dutch-processed coco powder: Either form of coco powder can be used for this recipe. Regular coco powder gives a slightly richer chocolate flavor.