In a medium bowl, combine the almond milk, chia seeds, maple syrup, vanilla extract, and sea salt. Whisk together for 1-2 minutes until combined and thickening.

Rinse fresh raspberries gently under cool water. If using frozen, skip this step.

Blend the cleaned raspberries for about 30 seconds until smooth. Alternatively, mash with a fork for a chunkier texture.

Pour the raspberry puree into the chia seed mixture, stirring gently to incorporate the fruit.

Cover the mixture and refrigerate for at least 2 hours or overnight for best results.

After chilling, check the consistency. If too thick, stir in almond milk; if too runny, add more chia seeds and chill again.

Spoon the pudding into bowls and top with fresh raspberries, nuts, or a drizzle of maple syrup.