Mix in chia seeds, then refrigerate to firm

Make your mousse by blending or processing everything together, scraping the sides in between blends

Layer your jars

Optionally, place crushed gluten free graham crackers or vanilla cookies in the bottom of your jars

Fill halfway with mousse

Spoon jam overtop the mousse, then fill with more mousse

Refrigerate at least 3 hours for optimal texture

Make whipped cream by chilling a mixing bowl

Add heavy cream, protein powder, powdered monkfruit or sugar, tapioca, and vanilla to the mixing bowl

Whip with a stand or hand held electric mixer about 5 minutes until fluffy and it holds a peak

Add blue spirulina to your desired shade

Place in a piping bag and pipe overtop of your mousse

If adding a shark fin simply melt white chocolate with blue spirunila

Pipe it or use a spoon to draw out a shark fun on parchment paper

Freeze for 3-4 min until firm, and it will peel right off the parchment paper and ready to use