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To a small mixing bowl add cacao powder (sift first to reduce clumps), maple syrup, ground cinnamon, salt, and vanilla and whisk to combine.
Then add a little dairy-free milk at a time and whisk until a paste forms.
Then add remaining dairy-free milk and whisk until smooth.
Add chia seeds and whisk once more to combine.
Then cover and refrigerate overnight, or at least 3-5 hours (until it's achieved a pudding-like consistency).
It may also be helpful to give the mixture an extra whisk/stir once it has been in the refrigerator for 30-45 minutes.
Leftovers keep covered in the fridge for 4-5 days, though best when fresh.
Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream.