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To make the granola, preheat the oven to 180 degrees Celsius (355 degrees Fahrenheit) and line a baking tray with parchment paper; set aside.
In a mixing bowl, combine the dry ingredients: oats, almonds, desiccated coconut, salt and cacao powder.
In a small saucepan on low heat, melt the chocolate with maple syrup and coconut oil.
Add this mix to the bowl with dry ingredients and add vanilla. Mix well – use your hands if needed to get everything saturated.
Spread it out evenly on the lined baking tray and put it in the oven for 20 minutes. Set aside to cool when done.
Pour your coffee into a bowl or medium-sized measuring cup. Add chia seeds, maple, vanilla and cinnamon. Mix well, then cover and refrigerate overnight (or at least 6 hours). During this time, the chia seeds will activate to form a ‘gel’, creating a smooth and thick consistency.
Evenly distribute your chia pudding on the bottom of your serving glasses, followed by yoghurt, granola and top with fresh raspberries and cacao nibs if you like.
You can prepare ahead of time to have a great breakfast on the go. It will keep in the fridge for up to 3 days assembled.