Whisk the chia seeds, chocolate protein powder, cocoa powder, and sea salt in a medium-sized bowl to ensure even distribution of dry particles.

Incorporate the milk, maple syrup, and vanilla extract into the dry mixture using a whisk or immersion blender until no protein powder clumps remain.

Let the mixture hydrate at room temperature for 5 minutes.

Perform a secondary whisking to redistribute the chia seeds and prevent sediment layer formation at the base.

Seal the container and refrigerate for a minimum of 120 minutes to allow the mucilaginous coating of the chia seeds to develop a pudding-like viscosity.

Stir thoroughly before serving to homogenize the texture.