Add the plant-based milk, coffee, cocoa, and Maple syrup to the blender. Blend and test for sweetness when it is still in the blender; adjust if necessary.
Add the chia to a bowl and pour the coffee-chocolate mix into it. Mix and serve into individual containers or one large one. I use Mason or Weck jars. Let it sit in the fridge for at least 3 hours overnight, so the chia seeds hydrate.
Serve the coffee chocolate chia seed pudding with whipped coconut milk or vegan yogurt. Finish by sprinkling cocoa powder, cinnamon, or grated chocolate.