Mash 1 cup of ripe raspberries in a bowl using a fork or a blender.

In a mixing bowl, combine the mashed raspberries with 1/4 cup of chia seeds, 1 cup of almond milk, 1 teaspoon of vanilla extract, and sweeten with maple syrup or honey to taste. Stir until well mixed.

Let the mixture sit at room temperature for about 10 minutes to allow the chia seeds to absorb the liquid and swell.

Transfer the mixture to a container or individual serving jars. Cover and refrigerate for at least 2 hours or overnight.

Before serving, stir the pudding and add a splash of milk if thicker than desired. Top with fresh raspberries, granola, or coconut flakes.