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Blend a dozen or so pitted Medjool dates with cashew milk, raw cashews, cocoa powder, vanilla, salt, and cinnamon.
Transfer the date milk to a quart-size jar or resealable container.
Stir in your white chia seeds, cover, and chill for six hours.
Make your maple yogurt by stirring yogurt and a little bit of maple syrup in a medium bowl.
Layer spoonfuls of the chia pudding and maple yogurt in a small ramekin or glass, then drizzle with extra maple syrup, a sprinkling of flakey sea salt, and a dusting of cinnamon.