Mash the raspberries: In a small bowl, mash the raspberries using a fork. If using frozen raspberries, let them thaw slightly before mashing. You want a jam-like consistency with small chunks for texture.

Mix everything together: In a mason jar or small bowl, combine the mashed raspberries, chia seeds, almond milk, maple syrup, vanilla extract, and a pinch of sea salt. Stir well to ensure the chia seeds are evenly distributed and not clumping together.

Let it sit and stir again: After about 5 minutes, give the mixture another good stir to break up any seed clumps. This helps ensure an even, creamy texture later.

Chill and set: Cover the jar or bowl and refrigerate for at least 2 hours, or overnight. The chia seeds will expand and create a pudding-like consistency.

Serve and top: When ready to eat, give it a stir and spoon into serving dishes. Add your favorite toppings like more fresh raspberries, coconut flakes, granola, or a sprinkle of cinnamon.