For the Blueberry Chia Jam

In a pot over medium heat, combine frozen blueberries, brown sugar, and orange juice and bring to a boil. Lower to a simmer once the blueberries have heated through and stir until all the blueberries have broken, this shouldn't be more than 10 minutes total on the stove. It'll look very liquidy, which is great for the chia seeds!

Add the chia seeds and stir them in. Turn off the heat and transfer to a clean jar to cool.

You can eat immediately, but the best texture for the jam is once it's cooled in the fridge and has thickened with the chia seeds jelling. Allow to chill and set up for a couple hours.

For the croissant waffles

Preheat your waffle iron (I don't have a temp setting, mine just goes "on" but if yours does, do at least 350F/180C),

Add your thawed vegan croissant pastry and close the lid. Allow to cook through until golden (about 2-3 minutes).

Once golden, remove the croissant waffle and top with coconut whip and blueberry chia jam. Enjoy hot and crispy!