Drain the silken tofu and pat it gently with paper towels to absorb excess liquid, then transfer to a high-speed blender container.

Add the sifted cocoa powder, maple syrup, almond butter, vanilla extract, sea salt, and one tablespoon of almond milk into the blender.

Blend on high speed for 60 to 90 seconds until the mixture is glossy, uniform, and completely creamy, scraping down the sides once halfway through.

Spoon the pudding into four individual ramekins or small dessert cups, then enjoy immediately or chill in the refrigerator for 30 minutes to set firmly.