Combine the coconut milk, non-dairy milk, chia seeds, cacao, coconut sugar or maple syrup and sea salt in a blender. Blend on high, until the chia seeds are completely incorporated and the mixture is very smooth.
Pour into a medium bowl, cover, and refrigerate until cold, about 2 hours.
Portion the mixture into individual containers if desired, then store, covered, in the fridge for up to 5 days.
When ready to serve, top with berries, cacao powder, and/or cacao nibs and serve.
*If you can't find cacao powder, cocoa powder can be used in its place.**This recipe is very lightly sweetened. If you prefer a sweeter breakfast, add additional maple syrup or coconut sugar to taste.Top these brownie batter bowls with anything you like and have on hand. Nut or seed butters would be amazing (hello almond butter!) as would any fresh berry.If you're making these bowls ahead, store individual portions in half-pint mason jars so you can grab-and-go on busy mornings.