• 7 oz. Medjool dates (about 13), pitted
• 3 cups cashew milk
• ⅔ cup raw cashews
• 3 Tbsp. cocoa powder
• 1 tsp. vanilla extract
• ½ tsp. kosher salt
• 1/2 tsp. ground cinnamon
• ½ cup chia seeds

• 2 cups whole-milk or coconut yogurt
• ¼ cup pure maple syrup, plus more for serving
• Flaky sea salt
• Ground cinnamon (for serving)

• Blend dates, cashew milk, cashews, cocoa powder, vanilla, salt, and cinnamon in a blender on high speed until very smooth, about 1 minute. Transfer date milk to a quart-size jar or resealable container. Stir in chia seeds. Cover and chill at least 6 hours.
• Do Ahead: Chia pudding can be made 5 days ahead. Keep chilled.

Maple Yogurt and Assembly

• Stir yogurt and ¼ cup maple syrup in a medium bowl. Transfer to a quart-size jar or resealable container (or reserve yogurt container and use that!).
• To serve, alternate layering a few spoonfuls of chia pudding and maple yogurt in a small ramekin or 8-oz. glass. Drizzle with maple syrup and sprinkle with sea salt. Dust with cinnamon.