Chia Seed Pudding Parfait

In a medium bowl, whisk together the yogurt, almond milk, vanilla and maple syrup. Whisk in the chia seeds and minced dates. Cover the bowl and refrigerate the pudding overnight. In the morning, give what’s become chia pudding a stir. Place the blueberries and pomegranate arils in a small bowl, and drizzle them with a little bit of honey. Toss to combine. In a small bowl or glass, layer the chia pudding with the fruit, then the nuts, then drizzle it all with a little bit more of the honey.