2 tablespoons pure maple syrup (preferably grade B), plus 4 teaspoons for serving
1 teaspoon pure vanilla extract
1/4 cup chia seeds
1 pint strawberries, hulled and chopped
1/4 cup sliced almonds, toasted
Gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, vanilla, and 1/8 teaspoon salt together in a medium mixing basin until just combined. Stir in the chia seeds and set aside for 30 minutes. If the seeds have settled, stir them to re-distribute them. Refrigerate overnight, covered.
Toss the berries with the remaining 4 teaspoons of maple syrup in a medium bowl the next day. Add the almonds and mix well.
Pour the pudding into four dishes or glasses, then top with the berry mixture and serve.