Whisk the coconut milk, cacao powder, sweetener and sea salt together in a medium bowl until no lumps of cocoa remain.
Whisk in the MCT Oil Powder until fully dissolved.
Add the chia seeds and stir well, scraping the bottom of the bowl so none settle in a clump.
Let the mixture stand for 10 minutes, then stir thoroughly a second time. This is the step that keeps the pudding even.
Divide between four jars or small bowls and cover.
Refrigerate for at least 2 hours, or overnight for the best texture.
Top each serving with the chopped almonds and cacao nibs just before eating so they stay crunchy.
