In a medium bowl, whisk together chia seeds, high-protein milk, 1 tablespoon maple syrup, vanilla extract, and protein powder until smooth. Let it sit for 10 minutes, stirring every 2-3 minutes until gel-like.

Stir in cooled coffee until evenly distributed. If using hemp seeds, fold them in. Divide the mixture between two serving glasses and refrigerate for 15-20 minutes.

Drain soaked cashews and blend with Greek yogurt, water, 2 tablespoons maple syrup, vanilla extract, lemon juice, and salt until smooth. Add water as needed for spreadable consistency.

Spoon the mascarpone mixture over the chia pudding layer in each glass, smoothing the top. Cover and refrigerate for at least 2 hours or overnight.

Dust with cocoa powder before serving.