Caffeine Free Tiramisu Chia pudding

• 1 cup vegan milk of your choice (almond, cashew, oat or flax milk)
• 4 tbsp chia seeds
• 1/2 cup coconut yogurt or other plant based yogurt
• 2 tbsp Allulose
• 1 tbsp Caramel Macchiato Monk Fruit Drops
• ½ tsp vanilla
• 1 tbsp Missy J's Carob powder
• 2 tbsp Teeccino Herbal Coffee– French Roast
• CAKE CRUMBLE
• 1 cup gluten free flour (almond or cashew)
• ¼ tsp baking powder
• ⅛ tsp baking soda
• ½ tbsp coconut oil
• ¼ cup vegan milk
• 4-6 tbsp herbal coffee

Extra ingredients for layering

• 1-2 tbsp Missy J's Carob Chips. (Sweetened or Unsweetened)
• 1/2 cup coconut yogurt or other plant based yogurt

CAKE INSTRUCTIONS

1. Preheat oven at 350ºF/176ºC. Line a loaf pan with parchment paper.
2. Add all crumble cake ingredients in a stand-up mixer until well combined.
3. Bake 25-30 minutes until slightly brown. Let cool down completely about 20 minutes.

CHIA PUDDING INSTRUCTIONS 

1. Mix chia seeds and plant based milk of your choice. Let sit for about a minute then mix well again.
2. Add yogurt, Allulose, Monk fruit, Vanilla and mix well smoothing any lumps.
3. Divide the pudding in half in two bowls.
4. In bowl 1 mix in carob powder and the herbal coffee, removing any lumps.
5. Cover both bowls and place in the fridge for at least 4 hours or preferably overnight until it thickens.

SERVING AND LAYERING INSTRUCTIONS 

1. Crumble a layer of cake bits on the bottom of a small glass bowl or jar.
2. Layer plain layer of chia pudding.
3. Layer yogurt.
4. Layer carob chips
5. Layer yogurt.
6. Layer "coffee chia pudding".
7. Top with a dollop of yogurt and a sprinkle of carob powder.