Rinse 1 cup of fresh raspberries gently under cool water and pat them dry. Reserve a handful for garnish, then place the remaining raspberries into a medium mixing bowl.

Using a fork, lightly mash the raspberries in the bowl until they start to release their juices, maintaining some texture.

Add 1 ½ cups of your chosen unsweetened plant-based milk, 2-3 tablespoons of maple syrup or agave nectar, 1 teaspoon of vanilla extract, and a pinch of fine sea salt. Whisk until well combined.

Sprinkle 3-4 tablespoons of chia seeds over the raspberry mixture. Whisk for 30 to 60 seconds to distribute the chia seeds.

Let the mixture sit at room temperature for about 10 minutes, then whisk again to break up any clumps.

If desired, whisk in 1-2 tablespoons of plant-based yogurt for creaminess.

Transfer the mixture into serving jars or a covered container. Seal and refrigerate for at least 3-4 hours or overnight.

Once chilled, stir the pudding. Adjust consistency with more milk if too thick or add chia seeds if too thin.

Top each serving with reserved fresh raspberries, and if desired, add shredded coconut or sliced almonds, along with mint leaves.

Enjoy your Vegan Raspberry Chia Pudding as a breakfast, snack, or dessert. Store leftovers for up to 3-4 days in the refrigerator.