1/2 cup fresh strawberries, finely chopped, plus more for topping
1 teaspoon coconut sugar
1/4 teaspoon lemon zest
To make the chia pudding, add chia seeds, almond milk, pure maple syrup, and vanilla extract to a medium bowl, whisking to combine. Cover the bowl with plastic wrap, and transfer to the refrigerator. Let sit overnight, or for at least 3-4 hours.
Add chopped strawberries, blueberries, coconut sugar, and lemon zest to a small bowl, stirring and mashing to combine. Store, covered with plastic wrap, in the refrigerator until ready to assemble.
To serve, whisk the chia-almond milk mixture to break up any lumps. Add the crushed berry mixture to the bottom of small mason jar or bowl. Top with the chia pudding mixture. Top with additional fresh blueberries and strawberries.