Whisk instant coffee, hot water, and maple syrup into a fluffy whipped coffee.
Chill the whipped coffee while mixing Greek yogurt, chia seeds, maple syrup, and vanilla.
Gently fold the whipped coffee into the chia mixture until combined.
Pour into small jars, sprinkle with cocoa powder, and refrigerate for at least 2 hours.
Enjoy the creamy, delicious dessert
