Put the kudzu in a small bowl and add the 1 Tablespoon of juice.
Stir to combine and set aside.
Put the 1 cup of juice into a small saucepan, sprinkle over the agar powder and whisk to combine.
Place the saucepan over a medium - high heat and, whisking frequently, bring the juice to the boil.
Continue to cook for 5 - 8 minutes, continuing to whisk frequently, until the agar is dissolved.
Remove the juice from the heat, stir in the kudzu mixture, and return the pot to the heat.
Whilst stirring, bring the juice back to the boil to cook out the starch. Once it reaches the boil, remove it from the heat.
Allow to cool slightly, then pour into the jars.
Place the jelly into the fridge to set.
Place the almond milk, dates, coconut oil, spices and salt in a blender or food processor.
Blitz until combined.
Pour the almond mixture into bowl or jug, and stir in the chia seeds.
Let the mixture sit for 15 minutes, stirring occasionally, to allow it to thicken.
When the mixture has thickened, and the jelly has set, pour the chia pudding over the jelly and return to the fridge.
Serve with yoghurt and chopped nuts on the top.