Mash the raspberries

• Place the raspberries in a mixing bowl and crush them with a fork until puréed.
• Stir in the maple syrup and vanilla extract.

Mix in the chia seeds

• Add the chia seeds and milk to the raspberry purée.
• Stir well so no dry chia clumps remain.

Chill until set

• Pour the mixture into jars.
• Refrigerate until thick and pudding-like, stirring once after 10 minutes.

Serve

• Top with a few fresh raspberries before serving.