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Combine the milk with the maple syrup, vanilla, peanut butter, yoghurt, salt and cocoa powder.
Stir in the chia seeds with a whisk or fork until well dispersed.
Pour into a container or bowl, cover and leave in the fridge to set for 2 hours or overnight, until the chia seeds have soaked up all the liquid ('gelled up').
Serve with your choice of toppings or layer up with yoghurt and raspberries like I did. Enjoy! Store in an airtight container in the fridge for upto 4-5 days.