In a medium mixing bowl or a large jar, add the almond milk, maple syrup, vanilla bean paste, and salt.

Whisk these liquid ingredients together until the maple syrup and vanilla are completely combined.

Add the chia seeds to the liquid mixture. Whisk vigorously for about a minute to ensure all the seeds are submerged and starting to separate.

Let the mixture sit at room temperature for 5-10 minutes. You’ll notice it has already started to thicken slightly.

This next step is vital for a smooth texture. Whisk the mixture again, very thoroughly, for another full minute. I find this second whisk is what breaks up any clumps that have formed and guarantees a silky pudding.

Cover the bowl or seal the jar and place it in the refrigerator to set. It needs a minimum of 4 hours, but I prefer to leave it overnight for the best texture.

When you're ready to serve, give the pudding a final stir. It will be thick and spoonable.

Divide the pudding between two bowls or jars. Add your favourite toppings like fresh berries, nuts, or a drizzle of extra maple syrup, and enjoy immediately.