Rinse and pat the raspberries completely dry—this prevents excess moisture from thinning out your pudding. Add the dried raspberries, almond milk, maple syrup, and vanilla to a blender and blend until completely smooth. This creates a vibrant, evenly colored base that will set beautifully with the chia seeds.

Pour the blended raspberry mixture into a bowl or serving glass. Add the chia seeds and stir well to distribute them evenly throughout—this prevents clumping as they absorb the liquid. I like to stir once more after 15 minutes if you're nearby, as it helps the chia seeds distribute more uniformly. Cover and refrigerate for at least 1 hour, or overnight for a thicker, more pudding-like consistency. The chia seeds will absorb the liquid and create a thick, creamy texture.