In a medium mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined. Stir again after 5 minutes to prevent clumping.

Gently mash the raspberries with a fork and stir them into the chia mixture. For a smoother texture, blend the raspberries before adding.

Cover the bowl or transfer the mixture to an airtight container. Refrigerate for at least 2 hours or overnight until thickened. If too thick, stir in more almond milk.

Stir the pudding again before serving. Divide into serving cups and top with sliced almonds, shredded coconut, extra berries, or a drizzle of maple syrup. Layer with granola or yogurt for added texture.