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Blend the base. In a high-speed blender, add the plant milk, maple syrup, vanilla extract, and salt. Sift in the marcha powder and blend until smooth.
Add chia. Stir in the chia seeds, taking care to mix well so they don’t clump together and hydrate properly.
Stir again after 15 to 30 minutes. Pour the chia pudding into a large jar or individual serving containers. Let sit, then after 15 to 30 minutes, stir again so it sets evenly.
Refrigerate for at least 4 hours. If possible, allow the chia pudding to set overnight, allowing it to become extra rich and creamy. Enjoy!