Blend your creamy avocado with unsweetened cocoa powder, plant-based milk, and maple syrup until silky-smooth and uniformly chocolaty, about 30 seconds on high speed.

Transfer the chocolate avocado mixture to a mixing bowl, then stir in the chia seeds until evenly coated and sinking, about 1 minute of gentle folding.

Cover the bowl and refrigerate for at least 2 hours (or overnight) so the chia seeds swell and transform into a luscious, pudding-like texture.

After chilling, remove the lid and stir vigorously to break up any clumps, ensuring a smooth, creamy consistency before serving.

Spoon the pudding into serving glasses or jars, then top with fresh berries, chopped nuts, or toasted coconut flakes for vibrant color and crunch.