In a large mixing bowl, whisk together almond milk, chia seeds, maple syrup, and vanilla extract. Mix thoroughly for about 2-3 minutes, then let it sit for 5 minutes to absorb the liquid.

In a small bowl, dissolve instant coffee granules in warm water, stirring until fully mixed. Pour this coffee solution into the chia mixture and stir gently until well incorporated.

In a separate bowl, combine cocoa powder with almond milk to create a smooth cocoa paste. Fold this mixture into half of the chia pudding base.

Start layering the pudding by adding 2-3 tablespoons of the plain chia mixture as the first layer in each glass.

Add 2-3 tablespoons of the cocoa layer on top of the plain chia layer, repeating until glasses are filled, leaving space for toppings.

Dollop Greek yogurt on top of each serving, dust with cocoa powder, and sprinkle with dark chocolate shavings.

Cover each glass with plastic wrap or a lid, then chill in the refrigerator for at least 2-4 hours.

Garnish with crushed coffee beans if desired, and serve chilled.