In a blender, combine 1 cup of fresh or thawed raspberries, 2 cups of almond milk, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract. Blend on high for about 30 seconds until smooth.

In a mixing bowl, pour the raspberry milk and add 1/2 cup of chia seeds. Stir well to ensure the chia seeds are evenly dispersed. Let it sit for about 5 minutes.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, preferably overnight, to thicken.

Once chilled, stir the pudding and spoon it into serving bowls or jars. Top with your favorite garnishes like granola or fresh berries.