- 2 cups Vegan vanilla chia pudding
- 2 cups Vegan chocolate chia pudding
- Driscoll's raspberries
- Driscoll's blackberries
- Toasted coconut flakes
- Gluten-free and vegan cookies
- Passion fruit, halved
- Coconut-based whip
- Almond butter
- Cacao nibs
- Fresh mint, for garnish
Spoon chia pudding into individual jars and refrigerate until ready to serve.
Arrange generous piles of Driscoll's raspberries and Driscoll's blackberries on a large board. Add small bowls of toasted coconut flakes, cacao nibs, almond butter, and coconut-based whip to board. Place jars of chilled chia pudding on board, then fill in any spaces with more berries, passion fruit halves, and cookies.
Garnish board with fresh mint sprigs and serve.