Cover and place chia mixture in the fridge for at least 2 hours or overnight.
Remove from the fridge, stir again, and serve with graham cracker crumble!
*NOTE= you can use EITHER key limes or regular limes for this recipe. I tested both, and didn't find a huge difference in flavour! You'll need 1 regular lime or 2 key limes (as they're smaller). If using key limes, you may want to only use the zest from 1 of the limes as I find the zest a bit more bitter than that of regular limes.*For a vegan version of this recipe, try swapping the greek yogurt for a vegan alternative. It'll lower the protein content of this recipe, but should still work. Alternatively, you could omit the yogurt entirely and just use almond milk. If doing so, add another tablespoon of chia seeds to thicken things up.*For a gluten-free version of this recipe, omit the graham crackers or replace them with a vegan alternative. You can also enjoy this with granola. It'll taste a little different, but will still give a nice crunchy topping to the chia pudding.*The matcha powder is completely optional and only used for colour (not flavour). If you do add it, do note that this recipe will then be slightly caffeinated! *Recipe will keep in an airtight container in the fridge for up to 5 days.