In a medium bowl, add the white chia seeds and coconut milk. Mix well until all seeds are submerged in the milk and leave overnight in the fridge to swell. 

In the morning, divide the swollen chia seed mixture in half. 

Place one half of the swollen chia mixture in the nutribullet/blender along with the, frozen raspberries, raw cacao and stevia. 

Blend until a thick mousse has formed. If you find it needs a little more liquid to blend better, add a tiny bit of coconut milk and blend further. 

Melt the cacao butter bain marie style. Add the raw cacao when the butter is fully melted and whisk until a creamy smooth mixture forms. Lastly add sweetener if you choose, however a sweetener here is optional 

Using two deep glasses, add a handful of frozen raspberries to each glass.

Divide the remaining swollen chia mix in half and pour ontop of the frozen raspberries.

Next scoop over the chocolate raspberry mousse, and spread evenly

Next top each glass with 2 TBS coconut yogurt, a few frozen raspberries and sprinkle over some raw cacao nibs.

To spruce up the recipe, drizzle over the raw chocolate sauce and serve.