In a medium bowl, whisk together almond milk, chia seeds, maple syrup, and vanilla extract until thoroughly blended. Let this mixture rest for about 5 minutes.

In a separate bowl, combine instant coffee granules with warm water until fully dissolved. Stir this coffee mixture into the chia mixture, blending well.

In a small bowl, mix cocoa powder with a few tablespoons of almond milk to create a smooth paste. Gently fold half of this cocoa paste into the chia mixture.

Spoon the plain chia mixture into the bottom of serving glasses, creating a smooth, even layer.

Add the cocoa-infused chia mixture on top of the plain layer, filling the glasses to the brim.

Add a dollop of Greek yogurt on top of each glass, dust with cocoa powder, and add chocolate shavings.

Cover with plastic wrap and refrigerate for 2-4 hours or ideally overnight.

Garnish with crushed coffee beans if desired and serve chilled.