In a medium bowl, whisk together 2 cups of almond milk, 1 cup of chia seeds, 1/4 cup of maple syrup, and 1 teaspoon of vanilla extract until thoroughly blended. Let this mixture sit for about 5 minutes.

Dissolve 2 tablespoons of instant coffee granules in 1/4 cup of warm water until fully dissolved. Mix this coffee solution into the chia base.

Combine 2 tablespoons of cocoa powder with 1/4 cup of almond milk until smooth. Add this cocoa mixture to half of the chia base, mixing well to create a chocolate layer.

Layer the plain chia mixture into serving glasses, followed by a layer of the chocolate chia mixture. Repeat until filled.

Top each serving with a dollop of Greek yogurt, a dusting of cocoa powder, and a sprinkle of dark chocolate shavings. Refrigerate for at least 2-4 hours, or overnight.

Optionally garnish with crushed coffee beans before serving.