Matcha Pumpkin Seed Chia Pots

Thanks to Organic Ash

What I love about this recipe is using the seed butter to make seed milk, rather than relying on store bought almond milk, all you need is a jar of your favorite seed or nut butter and some water. I used pumpkin seed butter in this recipe but you could use any other type, macadamia would be great, next I think I’ll try hemp.
Chia Layer - (makes 5 Servings)

6 Tbsp chia seeds
2 cups water
2 Tbsp Vigour and Vitality pumpkin seed butter
1 tsp vanilla extract
2 Tbsp agave nectar or maple syrup
2 tsp Matcha Matcha Culinary Grade

Place all the ingredients into a large jar, shake vigorously until everything is incorporated.
Give the jar a little shake every 10 minutes for the next half hour and then place in the refrigerator over night.
In the morning divide it between smaller jars to last the week and garnish to serve.
I used coconut yogurt and fresh fruit (banana, strawberry and pomegranate).