In a medium mixing bowl, combine chia seeds and protein powder, whisking to break up any clumps.

Slowly whisk in the almond milk, cooled espresso, vanilla extract, and sweetener until the mixture is uniform.

Let the mixture sit for 5 minutes, then stir again to prevent the seeds from settling at the bottom.

Cover and refrigerate for at least 4 hours, or ideally overnight, until it reaches a thick pudding consistency.

To assemble, divide half of the chia pudding into two serving glasses.

Add a layer of Greek yogurt (approximately 1/3 cup per glass) over the pudding layer.

Top with the remaining chia pudding.

Using a fine-mesh sieve, dust the top of each serving generously with cocoa powder before serving.