1Hull and dice strawberries the day you are serving pudding.
1In a medium bowl, whisk together the almond milk, yogurt, maple syrup, vanilla, and salt. Whisk in the chia seeds. Let stand for 30 minutes and stir again to ensure all chia seeds are incorporated and not sticking to bottom of bowl. Cover and refrigerate overnight.
2The next day, spoon pudding into bowls and top with strawberries and almonds. Drizzle with additional maple syrup if desired.
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