Combine coconut milk, cashew or other milk, salt, and maple syrup, vanilla extract and cacao powder in a blender or food processor
Add the chia seeds and pulse to combine.
Pour the pudding mixture into six 4 oz jars with lids
Allow the jars to sit for 5 minutes, then give them each a shake to break up any clumps and make sure the seeds haven't sunk to the bottom. Store in the fridge for at least 4 hours, or overnight.
Eat from the jar.
Notes
When using coconut milk, a blender works well to incorporate the separated coconut cream.