2 cups (16 fluid ounces) unsweetened nondairy milk (I like almond milk best)
1/4 cup (84 g) pure maple syrup or honey
5 tablespoons (25 g) unsweetened cocoa powder
2 teaspoons (12 g) coconut flour
1/2 cup (80 g) white chia seeds (an equal amount of ground chia seeds, by weight, is fine)
1/4 teaspoon kosher salt
Fruit and/or coconut whipped cream for serving (optional)
In the canister of a blender, place the milk, maple syrup, cocoa powder, coconut flour, chia seeds and salt, and blend on high speed until smooth. The mixture will reduce in volume rather quickly, which means that the chia seeds have thickened the liquid.
Divide the mixture among serving containers with lids, cover and chill—if you like your pudding cold. The pudding will thicken a bit more as it chills, but it is thick and rich right after blending. Top each pudding with optional toppings and serve.