In a saucepan, heat the coconut milk, almond milk, and raw cacao powder over medium heat. Whisk well until all of the cacao powder chunks have smoothed out and you have a smooth, uniform consistency. This will take a little elbow grease, since cacao powder is stubborn and doesn't like to mix.

Remove from heat, add the maple syrup, coffee grinds, vanilla extract, and salt and whisk to combine. Allow this mixture to cool to room temperature.

In a large 2-quart mason jar, add the chia seeds and chocolate mixture. Stir well with a long wooden spoon.

Seal the container and place it in the refrigerator overnight, or at least 6 hours.

Serve with chopped nuts, coconut milk, dark chocolate chips and shredded coconut.