In a high-speed blender, combine 1 cup of plain Greek yogurt, 3 tablespoons of maple syrup, 1 teaspoon of vanilla extract, ¾ cup of your preferred milk, ¼ cup of chia seeds, 2 tablespoons of instant espresso powder, and a pinch of salt. Blend on high for about 60 seconds until smooth and creamy.

Gather four jars and evenly distribute the blended mixture into each jar. Cover and refrigerate for at least 2 hours or preferably overnight.

Make the topping by mixing 1 cup of Greek yogurt, 2 teaspoons of maple syrup, and 1 teaspoon of vanilla extract in a medium bowl until smooth.

Once the pudding has set, carefully remove the jars from the refrigerator. Spoon the yogurt topping over each jar and dust with unsweetened cocoa powder.

Serve chilled or allow to sit at room temperature for a few minutes before enjoying.