Preheat the oven to 195 degrees. Line a baking tray with baking paper. Stir the Greensweet Extra Sweet through the flour and add some water until a smooth mass is formed. Put the mass on the baking sheet, moisten your hands and press the mass as thin as possible on the plate, the thinner the slice, the more crunchy it becomes. Fry the slice in the middle of the oven until about 30 minutes, keep checking. Allow to cool.
Meanwhile, make the pudding:
Pour 750 ml of milk, the sugar and vanilla into a thick-bottomed pan and stirring occasionally stirring with a whisk.
Make a porridge from the rest of the milk and arrowroot.
Once the milk boils, add the paste in one go and continue to stir with the whisk until the mass thickens.
Add the Agar and stir well.
As soon as the mass begins to "pop", remove the pan from the heat and stir it briefly. Let it cool down.
Cut the slice into two halves. Preferably use a baking dish (large size) and grease it very lightly with some coconut oil. Place a slice on the bottom, and pour half of the pudding over it. Divide. Put the other slice on top and pour the rest of the pudding over it. Finally, sprinkle with the cocoa nibs and sugar. Leave in the fridge for at least 3/4 hours.
The best thing is to keep him in the fridge for 24 hours. You can also make the tiramisu the best one day in advance. This is of course not necessary, you can not wait, then three / four hours of stiffening in the fridge is also sufficient.