In medium-size bowl, using a wire whisk, blend together the coconut cream, coconut or almond milk, and agave syrup; blend until smooth.
Add the Chia Seeds and your Flavor Option (your choice if desired); blend thoroughly.
Either leave the prepared Chai Mousse in the bowl you prepared it in or place into small ramekins.
Refrigerate for at least 3 hours, preferably overnight.
To serve, garnish with mint leaves. Serve chilled or at room temperature.
Makes two (2) servings.
* Coconut cream is very similar to coconut milk but contains less water. The difference is mainly consistency. It has a thicker, more paste-like consistency, while coconut milk is generally a liquid. Can usually be found in your local grocery stores.
Vegan Chia Seed Pudding Recipe: https://whatscookingamerica.net/desserts/vegan-chiapudding.htm