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Add the chia seeds, milk, protein powder, cocoa powder, salt, Greek yogurt, maple syrup, and vanilla extract to a small jar or bowl. Use a milk frother to blend until smooth and fully combined with no lumps or dry pockets.
Place the jar in the fridge for 20 minutes.
Remove from the fridge and stir thoroughly. This second stir prevents clumping and helps the chia seeds distribute evenly.
Return the jar to the fridge and allow to set for at least 1 hour, or overnight. The pudding is ready when it is thick and creamy all the way through.
When the pudding has fully set, melt the dark chocolate chips and coconut oil together in a microwave-safe bowl in 20 to 30 second bursts, stirring between each, until smooth.
If using soy protein crispies, stir them into the melted chocolate or sprinkle them directly on top of the pudding, then pour the chocolate over.
Return the jar to the fridge for 15 to 20 minutes until the chocolate shell has set firm.
Remove from the fridge, crack through the shell with a spoon, and enjoy.