27 Jan coconut chia-misu
gluten free, dairy free, cane sugar free
Being married to a barista has its perks. I’m never short of a freshly made coffee made from quality beans, with some extra love stirred in (although this makes it extra hard to resist when I’m detoxing!). So when I decided to experiment with a healthy version of tiramisu, hubby was all too happy to help with some beautifully made coffee. If you don’t have your own personal barista, any freshly made black coffee will do.
*** NOTE *** Some parts of this recipe have to be done in advance!
1 x 400g can of coconut cream
1/4 cup chia seeds
1 cup freshly made black coffee
2 tbsp maple syrup
1 tbsp coconut syrup
1/2 tsp vanilla powder (or the contents of half a vanilla pod)
1 tbsp of cacao nibs
let’s do this!
Turn your can of coconut cream upside down and put it in the fridge. Leave overnight.
Whisk together your chia seeds, coffee and maple syrup. Wait 5 minutes and then whisk again. Make sure there are no clumps. Wait another 5 minutes and whisk again. Then put in the fridge for at least 2 hours (note – I often leave my chia seeds to soak overnight for the best texture).
Remove your can of coconut cream from the fridge, turn it the right way up, open it and gently pour off the excess water, which should be sitting on the top (you can save this for a smoothie). Vigorously stir the coconut cream together with the coconut syrup and vanilla.
Ok, here’s the fun part:
Grab 2 small glasses, and spoon in a layer of chia pudding, then a layer of coconut cream, and repeat.
Then, sprinkle a tiny bit more vanilla powder on top along with the cacao nibs.
…and you’re done! Pretty easy huh?