In a medium mixing bowl, combine 1/4 cup of chia seeds, 1 cup of unsweetened almond milk, 2 tablespoons of pure maple syrup, and 1 teaspoon of vanilla extract. Stir thoroughly for about 1 minute until smooth.

After letting the mixture rest for about 5 minutes, give it another stir to prevent clumping.

While the base is setting, mash about 1/2 cup of fresh or frozen raspberries with a fork.

Once mashed, fold the raspberries into the chia mixture.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

If the pudding is too thick, stir in a splash of additional almond milk until it reaches your desired texture.

Divide the pudding into individual bowls and add toppings if desired.