In a medium bowl or jar, whisk together the almond milk, chia seeds, almond butter, maple syrup, vanilla extract, and sea salt until the almond butter is fully incorporated and no clumps remain.
Let the mixture sit for 10 minutes, then whisk again vigorously to break up any chia clumps that have settled at the bottom.
Cover the bowl or seal the jar and refrigerate for at least 4 hours, or overnight, until the chia seeds have absorbed the liquid and the pudding is thick and creamy.
When ready to serve, give the pudding a good stir to loosen the texture. If it's too thick, add a splash of almond milk and stir until you reach your desired consistency.
Spoon into serving bowls or jars and top with fresh berries, sliced almonds, or your favorite toppings.
Store any leftovers in sealed containers in the refrigerator for up to 5 days.
