These vegan chia jars are a perfect, nutritional breakfast with a simple mint spirulina smoothie layered on top of a classic vegan chia seed pudding. This recipe will keep you full for longer, give you a boost of energy. Plus - it's delicious! And the jars can be prepared in just five minutes, excluding the setting time for the chia pudding.
To begin, prepare the chia pudding. Do this by mixing all the chia ingredients together and stir well. Allow soak for at least 30 minutes minimum. Although, it's best to leave them for 2 hours or overnight.
To prepare the mint smoothie, throw all the ingredients in the blender and blend till smooth. I always keep frozen bananas to-hand. This will make the smoothie thick and creamy. However, if you prefer, you can also use fresh bananas.
To stick fruits/veggies on the side of the jar, the secret is to cut the fruit/veggie really thin and make sure the glass is dry.
Layer the chia pudding and smoothie then top with your toppings of choice. For a more dessert-like jar, you could add some cacao nibs or chocolate chips to the mint smoothie mix. You can also use fresh or frozen fruit and sprinkles like coconut etc.
Notes
The chia pudding base alone can be kept in the fridge for up to 5 days.Feel free to swap out the sweetener for one of your choices - this includes sugar-free syrups, stevia, maple, agave etc.You can also use your plant-based milk of choice for the chia pudding.