In a large jar or container, whisk together the almond milk, maple syrup, vanilla extract, and salt until well combined. Add the chia seeds and stir thoroughly for about 1-2 minutes, making sure to break up any clumps so the seeds hydrate evenly. I find whisking vigorously at this stage prevents the chia seeds from settling into a dense layer at the bottom, which gives you a better texture throughout.

Let the mixture sit at room temperature for 10-15 minutes to allow the chia seeds to begin absorbing the liquid. After this initial rest, stir the pudding again to redistribute any seeds that have settled and ensure even hydration throughout. This second stir is crucial because chia seeds will continue to absorb liquid and thicken, and restirring prevents them from clumping together.

Transfer the pudding to the refrigerator and chill for at least 4 hours, or preferably overnight. The cold temperature slows down the chia seeds' continued absorption, so you'll reach your desired creamy pudding consistency. I like to give it a quick stir before serving if it's been sitting overnight, as sometimes a thin layer of liquid can separate on top.