1 cup vanilla-flavored unsweetened almond milk (or just use normal milk)
1 cup Greek yogurt
2 tablespoons pure maple syrup, plus 4 teaspoons for serving
1 teaspoon pure vanilla extract
1/4 cup chia seeds
1 pint strawberries, hulled and chopped ( or use a mix of berries in season)
1/4 cup sliced almonds, toasted
In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Spoon the pudding into 4 bowls or glasses. Cover and refrigerate overnight.
The next day, pour maple syrup around the edge of the glass, top with berries and toasted almonds. (I used a mix of toasted almonds and coconut flakes)
Gluten Free and use use lactose free milk and yoghurt to make it Lactose Free as well.