In a medium bowl, combine 2 cups of almond milk, 1/4 cup of fresh lemon juice, the zest from one organic lemon, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract. Whisk these ingredients together for about 1–2 minutes until well blended and smooth.

Once your base is nicely mixed, add 1/2 cup of chia seeds into the bowl. Using a spoon, stir thoroughly for about 1 minute to ensure that the seeds are evenly distributed throughout the liquid.

Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the mixture to chill for a minimum of 4 hours, although overnight is preferable for optimal thickening.

After the chilling period, remove the pudding from the fridge. Give the mixture a gentle stir to break up any clumps of chia seeds that may have formed.

If desired, mix in 1/2 cup of Greek yogurt or coconut cream at this stage to elevate the creaminess of your pudding.

Scoop the pudding into individual serving dishes for a beautiful presentation. Top with reserved lemon zest or a handful of fresh berries.