Start by placing the pitted dates in a small saucepan and cover with water. Bring to a boil then reduce to simmer for 15 minutes. Remove from the heat and then set aside to cool.

Meanwhile combine the almond milk, chia seeds, and maple syrup in a blender. Add the cooled dates and then blend on high for 1 minute.

Add one tablespoon of cocoa powder at a time and blend for 10 seconds between each one. Sprinkle with salt and blend for another 30 seconds then transfer to a jar or glass container for storing. Refrigerate overnight or for at least 8 hours.

Once the pudding has solidified, transfer to a serving dish then layer with whipped cream and top with chocolate chip cookie crumbles. Serve immediately and enjoy!