Peanut Butter Chia Pudding with Yogurt

Instructions:

1. In a medium bowl, whisk together the peanut butter, maple syrup, and vanilla extract until the mixture is smooth and glossy.
2. Slowly whisk in the Greek yogurt until the base is completely homogeneous.
3. Pour in the almond milk and sea salt, whisking vigorously.
4. Fold in the chia seeds, stirring for at least 60 seconds to ensure no seeds are sticking together.
5. Divide the mixture evenly between two 8 oz Mason jars.
6. Let the jars sit on the counter for 10 minutes, then give them one final stir to prevent clumping.
7. Seal the lids and refrigerate for at least 4 hours, or overnight, until thick and set.