Grind the chia seeds in a coffee grinder until they form a fine powder. Set aside.

In a food processor fitted with the steel blade, combine the remaining ingredients except for the cacao nibs and process until the coconut sugar has dissolved. Add the chia and continue to process just until incorporated.

Pour the mixture into a serving bowl or divide among individual serving glasses. Refrigerate for at least 6 hours or overnight for the mousse to firm up a bit. Sprinkle with cacao nibs before serving.