Copied from: The Food Network (Giada De Laurenttis recipe)
*The 0% Greek yogurt will cause the pudding to be thinner... a little more runny. But we didn't mind that.
In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight. (Mine was in the frig for about a day and a half.)
The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.