Combine all chia pudding ingredients in a bowl and whisk very well. Refrigerate for at least 1 hour (or until the chia pudding is thick and the chia seeds have soaked up the mylk).
Combine all cream maqui ingredients into a blender and blend until combined.
Take the chia pudding out of the fridge and mix well.
Put the chia pudding into a glass.
Pour the creamy maqui over the chocolate chia pudding.
In a bowl or over a low heat, combine all chocolate drizzle and mix until glossy.
