Add coconut milk or almond milk to chia seeds. Let sit in the fridge for at least an hour.
Add cacao powder, almond extract, vanilla extract, and maple syrup or stevia. Blend in a Nutribullet or food processor until smooth and creamy.
Layer pudding with Chocolate Coconut Almond Butter, slivered almonds, and coconut flakes in dessert goblets or bowls.
Notes
For a vegan keto version omit the chocolate coconut almond butter, use very little, or replace the maple syrup with stevia in that recipe.This chia pudding will last 5 days in an airtight container in the fridge.