Chia Açaí Smoothie Jar

Drinks in jars, drinks in jars, how beautiful are thee…

Okay, I’ll stop now before I record a song and end up posting it here. But you get the idea.

For this smoothie jar, you layer crushed strawberries and blueberries with vanilla chia pudding and an açaí smoothie. I know it sounds too good to be true, but it isn’t.

It’s easy to make and you can do it ahead of time, so when you wake up in the morning you have something to look forward to. Unscrew the lid and top with some vanilla granola, blueberries, strawberries, coconut and bee pollen, and you’ll have a delicious breakfast that it worth getting out of bed for.

I just bought a mint plant so I used some of the leaves in this jar and on top. If I can keep the mint alive for more than a month, I’m going to start growing other herbs at home.

Here is a song that’s been stuck in my head lately. It’s about fate and destiny and following your heart, which is important if you’re about to make a big life change.

Chia Açaí Smoothie Jar (slightly adapted from The Awesome Green)


for the chia pudding:
4 tbsp chia seeds
1 cup almond milk
drop of vanilla extract

for the açaí smoothie:
1 açaí smoothie pack pack
1 cup fresh strawberries
1 ripe banana
1 tbsp almond butter
2 tsp unsweetened desiccated coconut
3-4 fresh mint leaves
¼ cup almond milk
*Optional: 2 tsp bee pollen (use hemp hearts for the vegan version)

for the fruit layer:
fresh mixed berries, mashed with a fork to obtain juice and chunks (I used strawberries and blueberries)

to garnish:
fresh fruit, bee pollen, coconut flakes, vanilla granola, mint leaves


Put the chia seeds, almond milk and vanilla powder into a medium bowl, mix to combine and set aside for 15 minutes, until the seeds absorb all the liquid.

Add all the smoothie layer ingredients into a blender and process to obtain a creamy mixture.

To assemble the jar add half of the mashed fruits, then a layer of chia puding, top with acai smoothie and garnish with fresh fruit, vanilla granola, bee pollen, mint leaves and coconut flakes.

Proceed the same with the second jar, then serve or put lids on the jars and refrigerate. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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