Add the chia seeds, pure maple syrup, pure vanilla extract, and unsweetened coconut milk to a mixing bowl.
Stir this all together and place in the fridge to set. It’s ready to go in just about 30 minutes, but you could leave it overnight if you want.
Remove it from the fridge and stir it together. You can see the chia seeds have formed a gel and the mixture is thicker, more like a pudding.
Combine the vanilla chia pudding and the cocoa powder. Stir together with a spoon until smooth. Set aside.
Mash the raspberries in a small bowl using the back of your fork or a potato masher until they’re smooth. You can also add them to a blender to get them super pureed.
Add the mashed raspberries to the bottom of our jar and then top with the chocolate chia pudding.