To a 500ml jar, add the date sugar, instant coffee, hot water, and maca powder. Firmly screw on the lid and shake well to combine. If there are any lumps of maca powder, you can use a whisk to break them up.
Add the coconut milk to the jar. Screw on the lid and shake well to combine.
Add the chia seeds. Screw on the lid and shake again for 30-60 seconds, until chia seeds no longer settle at the bottom of the jar.
Transfer the jar to the fridge for at least 30 minutes, to allow the chia cells to form a thick gel.
Transfer to your serving glasses, and serve with raspberries and chia seeds.
Notes
Leftovers can be stored in the fridge and enjoyed the next day.