In a large bowl or cup, add the almond milk, chia seeds, and maple syrup. Use a spoon to mix them together. Then let it sit in the fridge for 3 hour.
Then in a small pot or dipping bowl, add the instant coffee and the hot water. Mix and let it cool down.
Take out the chia-milk mixture from the fridge. Divide the mixture evenly into 3 jars.
Add cacao powder to one jar, mix to combine.
Add the strong coffee to another jar, mix evenly. Then stir in 2 tsp of the cacao chia mixture. Mix again.
Add the pure vanilla extract to the other jar. Mix evenly.
If you have time, it's best to chill the three jars in the fridge for another hour. Then layer them in 2 serving jars: First cacao chia pudding, then coffee chia pudding, finally vanilla chia pudding.
Optionally, add some vegan cream cheese frosting on top. Then decorate them with some cacao powder (and cacao nibs) for the final magic touch. Then it's time to dive in!
Notes
Almond Milk: I will say it's best to use almond milk to make sure you got the same amazing flavor here. I usually use non-US almond milk or organic almond milk due to the bee-almond controversy. Walnut milk or vanilla soy milk will be another great option.
Storage: Cover them (best if you just use air-tight jars) and store them in the fridge for 4~5 days. Save the cacao powder on top until about to serve.