Combine the frozen cherries, almond milk, maple syrup, and almond extract in a blender and blend until completely smooth. The frozen cherries will create a thick, creamy base while the almond extract enhances the cherry flavor. Pour the blended mixture into a jar or container.

Stir the chia seeds and sea salt into the cherry mixture from Step 1, mixing thoroughly to distribute the seeds evenly and prevent clumping. Let it sit for 10 minutes, then stir again to break up any clusters that may have formed—this ensures the chia seeds will absorb liquid evenly and create a smooth, pudding-like consistency. I find that this quick stir prevents you from ending up with a grainy texture later.

Cover the jar and refrigerate overnight (or at least 4 hours). The chia seeds will continue absorbing the liquid and create a thick, pudding-like texture. This resting time is essential for proper texture development—rushing this step results in a watery pudding rather than the creamy consistency you're after.

Remove the pudding from the refrigerator and give it a good stir to redistribute any settled chia seeds and ensure an even consistency. Divide between serving bowls and add your favorite toppings such as granola, fresh berries, coconut flakes, or additional almond milk if you prefer a thinner consistency.