In a high-speed blender, combine the plain Greek yogurt, maple syrup, vanilla extract, milk of choice, chia seeds, instant espresso powder, and a pinch of salt. Blend on medium-high for about 60 seconds until smooth.

Divide the pudding base into four sealable jars, ensuring even distribution. Seal the jars tightly and refrigerate for at least 2 hours, preferably overnight.

While the pudding is chilling, whisk together an additional cup of Greek yogurt, 2 teaspoons of maple syrup, and 1 teaspoon of vanilla extract in a mixing bowl until smooth.

After the pudding has set, spoon the prepared Greek yogurt topping over each jar of chilled pudding and smooth it out. Dust each portion with cocoa powder.

Serve chilled directly from the jars for a convenient breakfast or dessert. Optionally, swirl in extra cocoa powder or garnish with fresh fruit or granola.