In a medium bowl, add water and whisk in chia seeds. Let sit 10 minutes, until mixture becomes gelatinous.
Meanwhile, in a small bowl whisk together coconut milk, maple syrup, spices and salt.
Add coconut milk to chia seed mixture; whisk vigorously to break up any clumps.
Allow pudding to chill for at least 20 minutes to thicken, preferably overnight.
Warm a medium skillet over medium-low heat. Add hazelnuts, and toast until golden brown, stirring often to prevent burning, about 5 minutes. Transfer to a dish towel, and rub to remove loose skins. Roughly chop.
Top chia pudding with hazelnuts and pomegranate seeds.