In a bowl combine the vegan yogurt, agave, vanilla extract, and vanilla protein powder. Use a spoon to mix together until smooth. It may take a second for the protein powder to get mixed in well.

Cut the English muffin into thin strips resembling the shape of a ladyfinger. Place the cut up muffin in a bowl. Then, pour the coffee over the muffins and let it sit for 3 to 5 minutes. No longer than 5 so they do not get too soggy.

In a small blender or food processor pulse the Catalina Crunch until it forms into crumbs.

To assemble the breakfast tiramisu start with a layer of the English muffins. If you need to break the pieces up smaller to fit into a jar or glass you can. Then, add a layer of the vegan yogurt, a layer of the Catalina Crunch crumbs. Repeat several times until all ingredients have been used. Finally, dust cocoa powder over top.

Chill in the fridge for 2 hours before eating.