For the chocolate chia: heat up 1 cup of almond milk and stir in the 1.5 oz dark chocolate bar until melted. Sweeten with 1 tablespoon of agave or to your taste, then whisk in 3 tablespoons of chia seeds and 1 teaspoon of vanilla extract. Cover with plastic wrap and refrigerate fora few hours until set.

In the bowl of a mini food processor puree together the sliced mango with a splash of almond milk until you have a smooth puree. Sweeten to taste with the agave and stir in 1 teaspoon of vanilla extract and 2.5 tablespoons of chia seeds. Cover with plastic wrap and refrigerate.

In another cup whisk together 1 cup pf almond milk with 0.28 oz wheat grass powder and the juice from half a lime. Sweeten to taste with the agave and whisk in 3 tablespoons of chia seeds. Cover and refrigerate.

Using the food processor puree the avocado with 1/2 cup of almond milk, and the juice from 1 lemon. Sweeten to taste with agave and whisk in 3 tablespoons of chia seeds. Cover and refrigerate.

In a separate cup whisk together 1 cup of almond milk, 3.5 oz of dragon fruit puree or pitaya and a squeeze of lemon juice. Sweeten to taste with the agave or honey, cover with plastic wrap and refrigerate until set, about 3 hours or overnight.

Once all the chia seed puddings have set you are ready to plate the.

Spoon a layer of each flavor of the chia seed breakfast pudding divided between 4 glasses. You can arrange the layers in your favorite order, garnishing with edible flowers and a sprinkle of bee pollen.