In a medium-sized bowl, combine 2 cups of almond milk, 1/4 cup of freshly squeezed lemon juice, 1 tablespoon of lemon zest, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract. Whisk together thoroughly until the mixture is evenly blended.

Gently stir in 1/2 cup of chia seeds, folding them into the liquid to ensure they are evenly distributed.

Cover the bowl with plastic wrap or a lid, and place it in the refrigerator for at least 4 hours, or preferably overnight.

After chilling, give the pudding a good stir to break up any chia clumps that may have formed.

For extra creaminess, mix in 1/2 cup of Greek yogurt or coconut cream until well incorporated.

Spoon the pudding into individual serving dishes and garnish with a sprinkle of lemon zest or fresh berries before serving.