For chocolate pudding, add almond milk, maple syrup, cocoa powder and vanilla extract to mason jar. Whisk together with fork, until cocoa powder is fully combined.
Add chia seeds. Place lid on jar and shake until mixed well.
To make peanut butter pudding, add almond milk, peanut butter, maple syrup and vanilla extract to separate jar. Whisk together with fork, until peanut butter is fully combined.
Add chia seeds. Place lid on jar and shake until peanut butter and chia seeds are mixed well.
Place both jars in refrigerator. Chill 3-4 hours or overnight, until thickened.
When set, shake before serving. Add additional 1-2 tablespoons almond milk if too thick.
Layer chocolate pudding, then peanut butter pudding and additional chocolate pudding in serving dish. Sprinkle cocoa nibs on top {optional} and serve.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2017/01/dairy-free-chocolate-peanut-butter-chia-pudding.html