In a bowl mix together the almond milk and seeds. Add in the honey and salt and stir to fully incorporate. Cover and refrigerate for at least 3 hours, even better overnight.
Stir well before serving, adding a little almond milk if it looks too thick.
Portion out desired amount and top with your favorite fruit, granola, nuts or seeds. Will keep refrigerated for 4-5 days.
Special note: My favorite way to serve this is to mash one ripe banana in a bowl, add 1/2 cup of the pudding and mix well. Top with vanilla almond granola.
Recipe courtesy of Megan Mitchell