Rinse the fresh raspberries under cool water and pat them dry. Set aside a handful for garnish.

In a medium mixing bowl, lightly mash the rinsed raspberries with a fork for about 1-2 minutes.

Add unsweetened plant-based milk, maple syrup or agave nectar, pure vanilla extract, and a pinch of fine sea salt to the mashed raspberries. Whisk until combined.

Sprinkle chia seeds over the mixture and whisk thoroughly for 30-60 seconds.

Let the mixture sit at room temperature for about 10 minutes to allow the chia seeds to absorb the liquid.

If desired, whisk in plant-based yogurt until fully incorporated.

Transfer the mixture into jars or a covered container and refrigerate for at least 3-4 hours, preferably overnight.

After chilling, stir the pudding gently. Adjust the texture with additional plant-based milk or chia seeds as needed.

Top with reserved fresh raspberries, shredded coconut or sliced almonds, and fresh mint leaves before serving.

Store leftovers covered in the refrigerator for up to 3-4 days.