To make the chia pudding start by adding the chia seeds, non dairy milk and agave to a bowl or jar and mix it well. Mix it once more about 15 minutes later and let it rest overnight.

Now divide the chia pudding in half and add spirulina and little cubes of mango to one half and beet powder and raspberries to the other part. Mix both puddings very well and let it sit a bit so the colours are absorbed. For the powders I don't use measurements, you can use as much as you'd like, just don't go crazy with the spirulina, otherwise your pudding will taste like the swamp.

To serve I added a smoothie as a base, which was made up of 1 big handful frozen pineapple chunks, 1/2 banana and a few big splashes of the coconut liquid left from making the coconut whipped cream. Then adding the chia pudding and topping it off with the coco whipped cream, fruits and chocolate bark (optional). Enjoy!

To make the coconut whipped cream you need to buy a can of full fat coconut milk, flip it upside down and put it in the fridge for at least overnight. Now what will happen is that the fat in the coconut milk and the water will start to separate and the fat is what we'll need to make the whipped cream. Open the can, scoop out the solid part and whip it up using a hand mixer. You can serve it as is or add a splash of vanilla and maple syrup or any other sweetener of choice.