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In a bowl or jar, mix together the Greek yogurt, freshly brewed coffee, maple syrup, vanilla extract, and cacao powder until smooth.
Stir in the chia seeds. Cover and refrigerate for at least 2 hours, or overnight, to allow the chia seeds to swell and the pudding to thicken.
Once set, top with the extra Greek yogurt.
Dust with a little cacao powder and finish with a sprinkle of cacao nibs for crunch.
Serve chilled and enjoy!