In a medium mixing bowl, whisk together the chocolate protein powder, cocoa powder, and sea salt to remove clumps.

Gradually pour in the almond milk and vanilla extract, whisking continuously until the protein powder is fully dissolved.

Add the chia seeds and maple syrup, then whisk vigorously for 2 minutes to ensure even distribution and prevent clumping.

Let the mixture sit for 10 minutes at room temperature, then whisk again to break up any settling seeds.

Cover the bowl or transfer the mixture into individual airtight glass jars.

Refrigerate for at least 4 hours, or ideally overnight, until the chia seeds have absorbed the liquid and reached a thick consistency.

Stir well before serving.