Combine almond milk, vanilla, honey, lucuma and cinnamon in a bowl.
Mix together well, about 1-2 minutes.
Add chia, using a whisk stir the chia to combine and thicken making sure that there are no clumps of chia.
When chia is evenly dispersed and there are no clumps, place in individual glasses or an airtight container and refrigerate for at least an hour.
Prior to serving, make cacao cream. Place the chilled coconut milk in a chilled bowl glass or metal bowl.
Add the cacao powder, powdered sugar, and a drop or two of vanilla to the coconut cream. Use a mixer to blend the ingredients until a cream forms. Cover and place into the freezer about 20-30 minutes to chill and set before serving.
When ready to serve, place chia pudding into dish and top with cacao cream and sprinkle with cacao nibs.
Tips for Best Results:The trick with the coconut milk is to place the can in the refrigerator overnight before you make this recipe to allow it to firm up.When you measure out the coconut cream from the can, take the portion that is thicker to use to make your cream topping. You can reserve the rest and use it in place of dairy in a cream based soup or use it in your morning coffee or smoothie.Make the coconut cream just before serving and eat it right away. It likely won't hold its form storing it in the refrigerator to use later.Maintain reasonable expectations when it comes to the non dairy whipped cream. The thickness of your cream will vary greatly depending on the brand of coconut milk you use and it is unlikely that you will achieve a super thick cream that will stand up on the dish like a dairy-based whipped cream. But the cream still contributes a lovely cacao flavor to the dish and a nice creamy texture.Mix the lucuma powder well into the milk and chia seeds, making sure it dissolves and is mixed throughout the liquid. A bit more attention to the mixing of the ingredients prevents any chalkiness that may form from the powder not mixing into the chia pudding.If your lucuma powder is a bit clumpy sift first before adding it to the liquid.