In a medium mixing bowl, combine 2 cups of unsweetened almond milk, 1 cup of Greek yogurt, 1/4 cup of maple syrup, 1 teaspoon of vanilla extract, and a pinch of salt. Whisk thoroughly until smooth and creamy, about 2–3 minutes.

Incorporate the zest from one lemon and 1/4 cup of freshly squeezed lemon juice. Whisk vigorously for another 1–2 minutes.

Gradually sprinkle in 1/2 cup of chia seeds while continuously whisking. Whisk for about 1 minute until the chia seeds are well-coated.

Let the mixture sit for 5 minutes, then whisk again for 30 seconds to break up any clusters.

Cover and refrigerate for at least 4 hours, or overnight.

Before serving, stir gently to adjust consistency if necessary.

Spoon into serving glasses and garnish with fresh berries or crushed cookies.