Soak the chia seeds and mulberries in 100 ml water, in the fridge, for at least 4 hours or even overnight.
In a separate bowl, soak the cashews for the same amount of time.
Run the rehydrated chia seeds and mulberries through the blender along with the cocoa, açai berries and rice protein until obtaining a creamy pudding-like consistency. Pour into a tall jar or sundae glass and refrigerate.
To make the cashew cream, drain the soaking liquid and add 20 ml of clean water along with a teaspoon of coconut oil.
Blend in a mixer until creamy. (To facilitate the operation, double or triple the batch so there’s enough material to blend, especially if using a larger food processor).
Top the pudding with the cashew cream and put it back in the refrigerator to firm up a bit.