In a mixing bowl, pour in 2 cups of high-protein lactose-free milk, then add 1/2 cup of chia seeds, 1/4 cup of pure maple syrup, 1 tablespoon of molasses, and 1 teaspoon of vanilla extract. Next, incorporate 3 tablespoons of almond butter, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and a pinch of sea salt. Mix these ingredients thoroughly until well combined.

Let it sit at room temperature for about 5 minutes to allow the chia seeds to absorb some liquid and swell, thickening the mixture. Stir again to ensure even distribution and prevent clumping.

Cover the mixing bowl with a lid or plastic wrap, and place it in the refrigerator. Chill for at least 2 hours, or ideally, overnight.

Once thickened, stir in 1 cup of high-protein Greek yogurt until smooth and well mixed.

Spoon the pudding into serving bowls or jars and top with a sprinkle of chopped toasted maple-glazed pecans and additional maple syrup if desired.