In a medium mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract. Let sit for about 5 minutes to thicken.

Using a fork, gently mash the raspberries and fold them into the chia mixture.

Transfer the mixture into an airtight container and refrigerate for at least 2 hours or overnight.

Stir the pudding, spoon into serving cups, and garnish with optional toppings before serving.