Use a spice grinder to make a flour with the chia seeds.
Place milk, cocoa powder, salt and sugar in a small saucepan and heat over medium low heat to melt sugar and heat the milk enough it will melt the chocolate (about five minutes). Remove from heat and add the dark chocolate and stir until melted. Allow to cool slightly, about 10 minutes.
Add the ground chia seeds, cinnamon, vanilla extract and maca powder to the pot and mix with a whisk or power mixer until fully mixed.
Pour into individual glasses or serving bowl and refrigerate for at least one hour. While the pudding cools, it will firm up more.
Sprinkle the top with shredded coconut, chopped nuts, dark chocolate, berries and whipped cream if desired.
Serve with fresh berries.
Tips for BEST results:If you plan to serve it up in glasses or as individual desserts, it’s best to put the chia pudding into your serving pieces while it’s still warm. It is super sticky and thick once it cools making it hard to manage transferring to a glass or other small serving piece.Choose a quality dark chocolate with at least 70% cacao for best flavor.Heat the milk in step one just long enough to dissolve the sugar and to reach a temperature to melt the dark chocolate. Maybe 3-5 minutes on low is enough, if it cooks at too high a temperature it will damage or destroy the nutrients in the cacao powder.Grinding the chia into a flour creates a smoother consistency to this dessert recipe, it doesn’t take long in a spice grinder, but you can also use a blender or food processor. The finer you grind it, the smoother the consistency of the chia pudding. Though note that this recipe doesn’t have a traditional pudding consistency, it is stickier and more jellied than a traditional pudding.To store this recipe for longer than one day, be sure to place it in an airtight container so it doesn’t dry out or pick up flavors from the refrigerator.