Breakfast tiramisu pots

Ingredients

THE CAKE LAYER

• 10 dates
• 1 1/2 cup milk
• 1 heaped cup oats
• 45g whey protein powder (I used vanilla)
• 1/4 tsp baking powder
• 1/4 tsp bicarbonate of soda

THE CREAM

• 6 tbsp plain greek yogurt
• 2-3 tbsp syrup, or sweetener
• 1/2 tsp vanilla

PER POT

• 4-5 tbsp brewed americano
• 2 tbsp your cream
• Dusting of cocoa powder

Method

1. Preheat your oven to 170°C.
2. Add everything for the cake layer to a blender - you may want to just add a cup of milk to start, and add more if it struggles to blend.
3. Pour your cake batter into your 4 ramekins, or into your glass baking dish, then bake for 12-15 minutes in the ramekins, or 15-18 in the baking dish, or until they’re risen, and golden brown.
4. Leave the cakes to cool, then brew your coffee (make an americano, but a short one - not too much water), and mix your cream ingredients together.
5. If you’ve made your cakes in ramekins, scrape off the tops, so you have a flat surface, then add 4-5 tbsp coffee over the surface of each one, coating them evenly, so the coffee seeps all the way through.
6. If you’ve used a baking dish, prick the whole surface of your cake with a fork, then drizzle your coffee over.
7. Top each pot with your cream, and smooth out - if you’ve used a baking dish, just smooth the cream over the whole thing.
8. Top with a dusting of cocoa powder, then refrigerate for at least 30 mins.
9. Serve for breakfast, or as a snack.