Place milk, nut butter, vanilla extract, syrup, and cocoa powder in a food processor or blender and blend until smooth.
Add mixture to a seal proof jar or container. Add chia seeds and cacao nibs and shake vigorously for 30 seconds. (I've noticed that the longer I shake the container, the less likely I have the gummy separation of chia seeds and liquid that sometimes can occur)
Place in the refrigerator overnight or for at least 8+ hours.
Once the chia pudding is done, make the caramel. Place a small saucepan over medium heat. Add coconut cream and coconut sugar to the pan, continuously mixing.
When the mixture begins to boil, add vanilla extract and salt and continue mixing at a medium heat to keep it from burning. Cook for 8-10 minutes, until the caramel becomes dark and thick then remove from heat and let cool for 2-3 minutes.
Add caramel to the chia pudding and garnish with raspberries.
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/salted-caramel-chocolate-raspberry-chia-pudding/