In a high-speed blender, combine the Greek yogurt, maple syrup, vanilla extract, and milk. Add chia seeds, instant espresso powder, and salt. Blend until smooth and creamy, about 1-2 minutes.

Carefully pour the mixture into small jars, leaving space for chia seeds to expand.

Cover the jars and refrigerate for at least 2 hours or overnight to thicken.

Before serving, stir each pudding gently to ensure a consistent texture.

Dust the top with cocoa powder using a fine mesh sieve.

Optionally, add toppings like fresh berries or granola before serving.

Store leftovers in airtight jars in the refrigerator for up to 5 days.