In a medium mixing bowl, combine chia seeds, almond milk, maple syrup, and vanilla extract. Whisk until fully blended, ensuring no clumps of chia seeds. Let it sit for about 5 minutes, then stir again.

While the chia mixture is resting, gently mash raspberries with a fork in a separate bowl to create a vibrant raspberry puree. Fold this into the chia pudding mixture, combining well.

Transfer the combined mixture into an airtight container or cover mixing bowl with plastic wrap. Refrigerate for at least 2 hours, or overnight for a thicker texture.

After chilling, stir the pudding to ensure it is evenly mixed. Portion into serving cups, adding optional toppings if desired.