In a medium-sized bowl, combine the almond milk, chia seeds, and vanilla extract. If you prefer a sweeter pudding, add 1 to 2 tablespoons of pure maple syrup. Whisk the mixture thoroughly to ensure the chia seeds are evenly distributed and do not clump together.
Step 3: Initial Refrigeration
Cover the bowl with a lid or plastic wrap and place it in the refrigerator. Let it sit for about 30 minutes. This initial refrigeration helps the chia seeds start to absorb the liquid and expand.
Step 4: Stir to Prevent Clumping
After 30 minutes, remove the bowl from the refrigerator and give the mixture a good stir. This step is crucial to break up any clumps that may have formed and to ensure an even texture.
Step 5: Overnight Refrigeration
Cover the bowl again and return it to the refrigerator. Allow the pudding to sit for at least 4 hours, but overnight is best. This extended period allows the chia seeds to fully hydrate and the pudding to thicken.
Step 6: Check Consistency
In the morning, or after the 4-hour period, check the consistency of your pudding. It should be thick and creamy. If it’s too thick, you can add a bit more almond milk and stir until you reach the desired consistency.
Step 7: Serve Your Pudding
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