In a mixing bowl, add the almond milk, chia seeds, and vanilla extract. If desired, add maple syrup or honey. Whisk thoroughly for about 30 seconds until no clumps remain.

Gently fold in the raspberries into the chia pudding mixture, being careful not to break them apart too much.

Cover the bowl with plastic wrap or transfer to individual jars, and refrigerate for at least 2 hours (or overnight) to let it set.

Once set, spoon the pudding into serving bowls or jars. Garnish with fresh raspberries and mint leaves.

Enjoy chilled as a nutritious breakfast or snack! Leftovers can be stored in airtight containers in the refrigerator for up to 5 days.