Soak 1 cup of cashews in hot water for at least 30 minutes. Drain and transfer to a blender with 1/2 cup of coconut milk, 2 tablespoons of maple syrup, 2 tablespoons of key lime juice, 1 teaspoon of lime zest, and 1 teaspoon of matcha powder if desired. Blend until smooth and creamy.

In a mixing bowl, combine 1/2 cup of chia seeds, 2 cups of almond milk, 2 tablespoons of maple syrup, 1 teaspoon of vanilla essence, 2 tablespoons of key lime zest, and a pinch of sea salt. Stir vigorously for 30 seconds and let sit for 5 minutes. Stir again to ensure a smooth base.

Divide the chia pudding mixture evenly among jars, filling them halfway. Spoon the cashew cream on top to create a layered effect.

Cover the jars and refrigerate for at least 2 hours, or preferably overnight, to allow the chia seeds to hydrate and flavors to meld.

Stir gently before serving. If too thick, add a splash of almond milk. Serve chilled, optionally garnished with fresh berries or granola.