In a small bowl, pour a little unsweetened almond milk and tapioca flour. Whisk until tapioca flour is dissolved. Set aside.
In a saucepan, add peanut butter, unsweetened almond milk, maple syrup, vanilla extract, and salt. Cook on medium heat until it simmers, whisking constantly to dissolve the peanut butter and so that mixture doesn't stick to the pot.
Add tapioca mixture and simmer for a few minutes or until thickened.
Let cool and pour in ramekins. Place in the fridge.
Notes
This pudding will last about 5 days in an airtight container in the fridge.