1 1/2 cups almond milk
1/3 cup chia seeds
3 tablespoons creamy almond butter
3 tablespoons unsweetened cocoa powder
3 tablespoons maple syrup
1/4 teaspoon fine salt
1/3 cup toasted coconut flakes
Place all the ingredients except the coconut in a blender and blend until smooth. Divide the mixture into 4 (1/2-cup) jars, ramekins, or glasses, cover with plastic wrap, and refrigerate at least 4 hours or overnight, until the chia seeds are fully hydrated. Serve topped with the toasted coconut flakes.