1/3 cup cocoa powder

1/3 cup maple syrup

1 teaspoon ground cinnamon (optional)

1/2 teaspoon sea salt

1 1/4 cups water

1 cup coconut milk

3/4 cup chia seeds

To serve:

Yogurt of your choice

Grated chocolate or cacao nibs

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In a medium bowl, combine cocoa powder, maple syrup, cinnamon, and sea salt. Mix well, then add 1/4 cup of the water and whisk until a smooth paste forms.
Add the remaining water and coconut milk, whisking until smooth.
Stir in chia seeds until evenly distributed. Let rest for a few minutes, then whisk again to break up clumps.
Whisk once more after another 5 minutes to ensure an even texture.
Divide pudding into six serving jars, cover, and refrigerate for at least 3 hours until set.
Serve chilled with yogurt and grated chocolate or cacao nibs.

Add vanilla extract for extra warmth.

Mix in espresso powder for a mocha variation.

Replace some water with almond milk for added creaminess.

Top with berries, nut butter, or toasted coconut.

If pudding thickens too much, loosen with a splash of milk or water.