Add the flaxseed into a high speed blender and process until coarsely ground.

In a medium bowl, combine the cacao powder, maple syrup, vanilla, salt and cinnamon powder.

Add 2-3 tablespoons coconut milk and mix, then gradually add the rest of the milk and mix until smooth.

Add the ground flaxseed to the chocolate milk and mix well to incorporate.

Cover the bowl with a plastic foil and let set in the refrigerator, for at least 2 hours or overnight.

Before serving, place a few raspberries in the serving jars and crush them with a fork.

Stir well the pudding before evenly divide it into the serving jars.

Top with raspberries, banana slices and grated chocolate, and serve chilled.