In a bowl, whisk together the chia seeds, nut milk, cacao powder, 1/3 cup maple syrup, 1 teaspoon vanilla extract, and flakey sea salt. Cover and refrigerate for at least 2 hours or up to overnight.

Transfer the chilled chia seed mixture to a blender. Blend on high power until smooth and creamy, scraping down the sides as needed. Taste and add more maple syrup if a sweeter mousse is desired.

Spoon the mousse into 6 serving bowls. Cover and chill for another 2 hours or overnight to set.

To prepare the coconut cream topping: Tip the can of coconut cream upside down and pour out any excess liquid. Scoop the thick coconut cream into a mixing bowl. Add the 2 tablespoons of maple syrup or honey and the remaining 1/2 teaspoon vanilla extract.

Using an electric mixer, whip the coconut cream mixture until smooth and combined.

Serve the chocolate chia mousse topped with the whipped coconut cream. Garnish with dried roses and cacao nibs, if desired.