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Mix all the chia pudding layer ingredients in a bowl. Whisk together for about a minute until everything is evenly combined.
Place the chia pudding mixture in the fridge and let it set for about 1 to 3 hours (or overnight).
Ensure you soaked your raw cashews for 30 minutes in boiling water (or overnight in room temp water), then drain.
Combine all of the blackberry cream pudding ingredients in your blender and blend on high until evenly combined and silky smooth.
Evenly split the chia pudding mixture into thirds.
Layer the blackberry cream pudding mix, chia pudding mix, and blackberry preserves in small jars
Place the jars in the fridge to set for 2 to 3 hours before eating.