In a bowl, whisk together the cacao powder, maple syrup, vanilla, and sea salt until smooth and well combined with no lumps. Pour in the milk and stir until the mixture is homogeneous. Add the chia seeds and stir thoroughly for about 1 minute to distribute them evenly throughout the liquid—this prevents clumping as they begin to absorb moisture. I find whisking the dry ingredients first with just a bit of the milk creates a smoother pudding without any gritty cacao particles.

Let the pudding sit at room temperature for 15 minutes. The chia seeds will begin absorbing liquid and thickening the mixture during this time. After 15 minutes, give it a good stir to redistribute any settled seeds and break up any clumps that may have formed, ensuring an even, creamy texture.

Transfer the pudding to the refrigerator and chill for at least 4 hours, or preferably overnight. This resting period allows the chia seeds to fully hydrate and creates the signature creamy, pudding-like consistency. The longer chill time also develops the flavors more fully.

Remove the pudding from the refrigerator and give it a final stir to ensure even consistency. Divide between serving bowls and top generously with raspberries, chocolate shavings, coconut cream, and your choice of nuts and seeds. I like to add the chocolate shavings and nuts just before eating so they stay crisp rather than softening into the pudding.