In a medium bowl, whisk the cacao powder with the maple syrup, vanilla, and sea salt. Whisk in the almond milk. Add the chia seeds and whisk well. Place in the fridge for at least 10-15 minutes to allow the pudding to set.
In another bowl, toss the berries with the 1 teaspoon maple syrup. Let stand for 5-10 minutes to allow the berries to release their juices.
To assemble the parfaits, place 1/4 cup of the chocolate chia pudding into two 8-ounce size jars, divide the berry mixture between the two jars, top with the remaining chia pudding, plus 2 tablespoons Love Crunch granola. Garnish with one strawberry and raspberry each. Place in fridge to chill for 1-2 hours or overnight before serving.
Notes: Any non-dairy or dairy milk can be used in place of the almond milk. Coconut milk creates the richest, creamiest pudding.