Combine Dry Ingredients: In a mixing bowl, whisk together the chia seeds, cacao powder, cinnamon, and salt

Add Wet Ingredients: Pour in the can of light coconut milk, vanilla extract and maple syrup. Stir thoroughly until all the dry ingredients are well integrated and there are no lumps

Give it 5: Let the mixture sit for about 5 minutes, then stir again to break up any clumps of chia seeds. You will see that the chia seeds have started absorbing the liquid and are gelling up

Refrigerate: Cover the mixture and refrigerate for at least 3 hours, or overnight for a thicker consistency. Alternatively, you can divide the pudding mixture into individual jars and top with raspberries and coconut flakes so they are ready to go. After a few hours or by the next morning, the chia seeds will have absorbed the liquid to make a pudding-like texture

Serve: If you have not already divided the pudding into individual jars, then give it a stir, and divide it up. Garnish with raspberries and coconut flakes and lid each jar. Keep refrigerated until ready to eat. The chia seed pudding can be served warm or chilled