Coconut Chia Pudding With Raspberry-goji Cashew Cream

"Coconut Chia Pudding with raspberry-goji cashew cream! Dessert in a jar for breakfast! It's super easy to make and so delicious! P.S. Coconut milk is my fave for chia puddings now, also if you soak goji berries before use they taste much better! "
-- @tasty_ak
(Serving size: 1 mason jar, 400ml)
For Coconut Chia Pudding:
3-4 tbsp chia seeds
1 1/2 cup (375 ml) coconut milk (I used low-fat)
1 tsp vanilla extract (or the seeds scraped from 2-3 vanilla beans)
1 tsp agave nectar (or maple syrup)

Cashew Cream:
(Serving size: about 1 cup)
150g cashew nuts (soaked in cold water overnight, drained)
1 tbs agave nectar (or maple syrup)
1 tsp vanilla extract (or the seeds scraped from 2-3 vanilla beans)
1/2 cup (50 g) raspberries
1/3 cup goji-berries (soaked for at least 2-3 hours, drained)
juice of 1/2 lemon

In a mason jar (or a glass if you wish), gently whisk the coconut milk, agave nectar, vanilla, until just blended. Whisk in the chia seeds; let stand {stirring occasionally} for 30 minutes. Give the pudding one final good stir, to distribute the seeds if they have settled, before covering with plastic wrap. Refrigerate overnight. Enjoy it in the morning with your favorite toppings or this cashew cream.To make cashew cream: Place the cashews into your food processor or blender. Add nectar, vanilla and 1/2 lemon and process until smooth and creamy. You might need to stop and scrape down the sides of your food processor (blender) occasionally. If the cream is too thick add some water. Add goji berries and raspberries and process again until well combined. Taste and add a little more vanilla or berries if you feel the need. You can keep the cream in an airtight container in your fridge for up to 5 days. Enjoy it with your chia pudding, smoothies or your yogurt or simply eat by the spoonful!)