In a medium bowl, mix prickly pear juice and agave syrup. Add chia seeds to thickness desired.
Divide mixture into 4 small glasses or wine glasses (about 2 ounces per glass).
Refrigerate at least 30 minutes or until chia seeds absorb liquid and create a gel. Soaking for 2 to 3 hours or overnight will result in a thicker gel. Garnish with crunchy barrel cactus seeds. Makes 4 servings.