Place fresh blueberries, sugar and 3 tablespoons water into a small saucepan. Set over high heat and bring to boil. Reduce heat and simmer for 5 minutes or until blueberries have burst.
Transfer into a fine mesh sieve over a bowl and strain juice. Using the back of a spoon or spatula squash the berries into sieve to remove excess liquid. Discard seeds and skin and set blueberry juice aside.
Place 1/3 cup of chia seeds in 3 separate bowls. Follow with 1/3 cup almond milk in each bowl and 1 tbs maple syrup. Add 2/3 of the blueberry juice to one bowl and the remaining 1/3 of the juice to another.
Stir 3 bowls thoroughly and allow to sit and swell for 10 minutes.
Using a tablespoon, evenly transfer the white chia mixture into the glasses first. Follow with the medium tone chia mix and finish with the darker tone chia mix.
Place in fridge for 1 hour or overnight to set.
Garnish with fresh blueberries, dark chocolate and mint. Serve immediately.