In a mason jar or container with a lid, combine chia seeds, almond milk, cocoa powder, agave, and salt.
Stir with a spoon or top with lid and shake vigorously until well combined.
Refrigerate overnight, or at least 3 hours.
After refrigerating, you can add a couple more tablespoons of almond milk if you prefer, to make it a little creamier. I did this because mine was pretty thick after sitting overnight.
Once ready to eat, heat peanut butter in microwave for 30 seconds.
Drizzle peanut butter over chia pudding and top with chocolate chips, if desired.
Serve and enjoy!