Put half of the chia seeds into two glass containers.

Add 1 cup of the milk, 1/2 tablespoon maple syrup, 1/2 teaspoon vanilla extract to each container. Using a fork or spoon, stir the chia seeds and milk together.

Cover with cling film or a lid and place in the refrigerator for at least 4-6 hours (I stored mine overnight.)

When your chia seed mixture has set, put the apples and dates into a small sauce pot, drop in cinnamon stick and star anise and enough water to cover the the apples and dates.

Bring the mixture to a boil and allow to simmer for 2-3 minutes or until the apples pieces become tender. Remove the sauce pot from the stove and allow to cool to room temperature.

Cover the pot and let it chill in the refrigerator.

When you are ready to eat, place the apple and date mixture and all of the syrup that has formed on top of the chia puddings.