Step 1

Lightly grease a 7-Inch (18-cm) springform pan and line the bottom with parchment paper.

Step 2

Add cookies (or granola) into a blender or food processor and crush until finely ground. (Alternatively, put the cookies into a freezer bag and crush them with a rolling pin).

Step 3

Transfer ground crumbs into a bowl, add the melted vegan butter and mix to combine.

Step 4

Press the mixture onto the bottom of the prepared springform pan. Then place in the freezer (or fridge) for about 15 minutes to set (*see step-by-step photos in my blog post above).

Step 5

Add the coconut milk into a bowl. Whisk in the chia seeds until there are no lumps. Let sit for 5 minutes, stirring occasionally.

Step 6

In the meantime, purée the blueberries in a blender until smooth. (Alternatively, heat the blueberries in a pot and cook until they’re soft enough to mash with a fork).

Step 7

Stir the puréed blueberries, non-dairy yogurt, sugar, and vanilla extract into the chia pudding until combined (*see blog post for serving suggestions).

Step 8

In a small saucepan, stir the agar powder into the non-dairy milk. Bring to a boil and cook for about 2 minutes or according to the package instructions. Remove from heat, and quickly stir into the blueberry chia pudding until well combined. Then immediately fill the mixture onto the cookie crust, smoothing out evenly. Refrigerate for 3-4 hours at least (or better overnight) to firm up.

Step 9

When ready to serve, garnish with fresh blueberries and blackberries or other toppings you like. Enjoy!