In a medium mixing bowl, whisk together the almond milk, chocolate protein powder, cocoa powder, maple syrup, vanilla extract, and sea salt until the protein powder is fully dissolved.

Add the chia seeds and Greek yogurt to the liquid mixture, whisking vigorously to incorporate and break up any yogurt clumps.

Allow the mixture to sit undisturbed for 10 minutes at room temperature.

Whisk the pudding a second time to redistribute seeds that may have settled at the bottom to prevent clumping.

Cover the bowl or transfer to individual glass jars and refrigerate for a minimum of 4 hours, or overnight, until the chia seeds have fully hydrated and the mixture is thick and creamy.