In a medium bowl, combine almond milk, chia seeds, maple syrup, vanilla extract, and sea salt. Whisk until the mixture is slightly thickened, about 2-3 minutes.

Rinse and pat dry your fresh raspberries gently, or opt to use frozen raspberries straight from the freezer for convenience.

In a blender or bowl, blend the raspberries until smooth for a silky texture, or mash them lightly with a fork if you prefer a chunkier result.

Pour the raspberry puree into the chia mixture and stir well until everything is fully combined.

Cover the bowl or transfer to individual containers and refrigerate for at least 2 hours, or overnight, to allow the pudding to thicken and flavors to meld.

After chilling, stir the pudding. If it’s too thick, add a splash of almond milk; if it’s runny, sprinkle in a little more chia seeds and chill again briefly.

Spoon the pudding into serving dishes, then top with extra raspberries, a sprinkle of nuts, or a drizzle of maple syrup.