In a medium bowl, whisk together almond milk, chia seeds, 2 tablespoons maple syrup, vanilla, and salt until no clumps remain. Let sit for 5 minutes, then whisk again to prevent seeds from settling. The mixture will look thin - this is normal.

Cover and refrigerate for at least 3 hours, preferably overnight. The pudding is ready when it has thickened to a tapioca-like consistency and the chia seeds have plumped. Stir once more before serving.

In a small saucepan over medium heat, melt the butter. Add the diced apples and cook for 6-8 minutes, stirring occasionally, until they soften at the edges but still hold their shape. You want tender apples with a little bite, not applesauce.

Stir in the cinnamon and 1 tablespoon maple syrup. Cook for 1 minute more until the apples are glazed and fragrant. Remove from heat and let cool slightly. The apples can be served warm or at room temperature.

Spoon about 3/4 cup chia pudding into each jar or bowl. Top with a generous scoop of cinnamon apples. Finish with toasted nuts and an extra drizzle of maple syrup if desired. Serve immediately.