Place a medium bowl on top of mixing bowl and weigh almonds into it.
Cover almonds with 1L (32oz) of water and let soak for 12 hours.
Drain the almonds, then add to the mixing bowl along with 1L (32oz) of fresh water and blend the almonds for 1 minute / speed 10.
Line a fine-mesh sieve with 4 layers of cheesecloth and set the sieve over a medium bowl.
Pour the almond mixture through the sieve, pressing on the solids with the spatula to extract as much liquid as possible.
Refrigerate until needed.
Place a medium bowl on top of the mixing bowl.
Cut the vanilla pod lengthwise in half and scoop out the seeds with the tip of a spoon and place the vanilla seeds and pod in the bowl.
Weigh chia seeds and 200mL (7oz) of the almond milk into the bowl.
Add almond butter and maple syrup or honey to the bowl.
Mix well for 30 seconds / speed 1, cover, and refrigerate overnight.
Wash, core, and dice apple and set aside. Add sliced almonds to the mixing bowl. Toast almonds, until golden brown for 6 minutes / speed 1.
Remove the vanilla pod from the pudding.
Divide pudding among small bowls.
Sprinkle the diced apple and almonds over the pudding and serve.
Enjoy your meal!
