Tiramisu-inspired yoghurt bowl
Chi (winner of Linwoods’s SuperBowls competition) shares her winning breakfast yoghurt bowl recipe. Inspired by the bitter, sweet and creamy flavours of a tiramisu, features a chia pudding that brings the coffee element and a sticky toffee sauce made from almond butter, maple syrup and milk for a sweet finish. Served with the classic pairing of cherry and chocolate.
Chi says: "I have curated this tiramisu-inspired yoghurt bowl intentionally with all the right components of both tiramisu and a classic yoghurt bowl. Your next breakfast hyperfixation might be right around the corner!"
Ingredients
Metric
Imperial
COFFEE CHIA PUDDING
- 2 tbsp of Linwoods Whole Chia Seeds
- 1 shot of espresso, or 2 tsp instant coffee mixed with 1-2 tbsp hot water
- 1 dash of milk of your choice
- 1 dash of maple syrup
- 1 tbsp of Greek yoghurt
STICKY TOFFEE SAUCE
- 1 tbsp of almond butter
- 1 tsp maple syrup
- 2 tbsp of milk of your choice, plus extra as needed
TO SERVE
- Greek yoghurt
- fresh fruit of your choice, (Chi uses cherries, blueberries and figs), halved if needed
- 3 Medjool dates, halved
- 1 square of dark chocolate
- granola
- cocoa powder, for dusting
Method
For the coffee chia pudding, whisk together the chia seeds, espresso, milk and maple syrup in a small bowl
- 2 tbsp of Linwoods Whole Chia Seeds
- 1 shot of espresso, or 2 tsp instant coffee mixed with 1-2 tbsp hot water
- 1 dash of milk of your choice
- 1 dash of maple syrup
Whisk in the yoghurt until thick and creamy, then set aside in the fridge to hydrate the chia seeds for at least 15 minutes (you can do this overnight if you prefer)
- 1 tbsp of Greek yoghurt
For the sticky toffee sauce, mix all the ingredients in a small bowl to achieve a smooth, toffee sauce-like consistency, adjusting with more milk if needed
- 1 tbsp of almond butter
- 1 tsp maple syrup
- 2 tbsp of milk of your choice, plus extra as needed
To build the yoghurt bowl, spoon as much yoghurt as you want into your favourite bowl
Arranging the fruits around the edges. Spoon the coffee chia pudding in the centre (or as much or as little as you’d like). Add the sticky toffee sauce on top, then add the dark chocolate and granola. Finish with a dusting of cocoa powder, and enjoy
- fresh fruit of your choice, (Chi uses cherries, blueberries and figs), halved if needed
- 1 square of dark chocolate
- granola
- cocoa powder, for dusting
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Chi has been a food and lifestyle content creator for just over five years. She enjoys making content around slowing down, having breakfast at any time of day and taking care of your nervous system. She was the winner of Linwoods’s SuperBowls competition in July 2026.
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