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 place in the fridge for 2 hours or up to overnight.

Transfer the chilled chia seed mix to a blender and blend on high power until smooth and creamy. Scrape down the sides once or twice. Taste and add more maple syrup if desired. Spoon the mousse into 6 serving bowls. Cover and chill for another 2 hours or overnight.

To make the coconut cream topping, tip the can of unsweetened coconut cream upside down and pour out the coconut water. Scoop out the thick coconut cream and add it to a mixing bowl with 2 tablespoons maple syrup and 1/2 teaspoon vanilla extract. Using an electric mixer, whip the cream until combined and fluffy.

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