In a medium bowl, whisk together almond milk, chia seeds, maple syrup, and vanilla extract. Stir well for about 2 minutes until combined and smooth. Let it sit for 5-10 minutes to hydrate and thicken.

In a separate bowl, dissolve instant coffee granules in warm water, stirring until fully combined. Pour the coffee mixture into the chia mixture and stir until well mixed.

Combine cocoa powder with almond milk in a small bowl, whisk until smooth. Fold half of this cocoa mixture into the chia mixture to create a marbled effect.

Layer the pudding by starting with the chia mixture in individual serving glasses. Add the cocoa-infused layer on top and repeat until all mixtures are used, finishing with the cocoa layer.

Ensure the layers alternate beautifully. Check that each glass is filled evenly for a delightful tasting experience.

Top each glass with a dollop of Greek yogurt or dairy-free yogurt. Sprinkle cocoa powder and finish with dark chocolate shavings.

Cover the glasses and refrigerate for 2-4 hours, or overnight for best results, allowing the pudding to set fully.

When ready to serve, garnish with crushed coffee beans if desired, and present chilled.