In a medium bowl or large mason jar, whisk together the almond milk, cocoa powder, maple syrup, vanilla extract, and sea salt until the cocoa powder is fully dissolved and no lumps remain.
Add the chia seeds and whisk vigorously for 30 seconds to distribute them evenly throughout the liquid.
Let the mixture sit for 10 minutes at room temperature, then whisk again thoroughly to break up any clumps that have formed at the bottom.
Cover the bowl or seal the jar, then refrigerate for at least 4 hours or overnight until the pudding has thickened to a creamy, spoonable consistency.
Before serving, stir the pudding well and add a splash of milk if you prefer a thinner texture.
Divide into serving bowls or jars and top with your choice of fresh fruit, nuts, coconut flakes, or nut butter. Serve chilled.
