Natasha is Wide Eyed
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Low SugarHigh FibreGluten Free

Chia Seed Tiramisu

This is so delicious! The glucose effect of the rice malt syrup is buffered somewhat by the high fibre content in the chia seeds.

Prep: 10 mins
Chia soaking: 12 hrs
Total: 12 hrs 10 mins
Serves: 2
Chia seed tiramisu layered in a glass with whipped cream and cocoa powder

Instructions

  1. 1

    Make the espresso and allow to cool.

  2. 2

    Mix the chia seeds, milk and espresso together in a bowl or jug.

  3. 3

    Cover and refrigerate overnight. Stir first thing in the morning and refrigerate until you're about to serve.

  4. 4

    Whisk the cream until softly whipped.

  5. 5

    Sweeten the chia mix with rice malt syrup to taste.

  6. 6

    Layer first the chia mix, then the cream into glasses. Repeat, finishing with cream sprinkled with cocoa powder.

Notes

  • The chia mix lasts for 3 days in the fridge.