In a mixing bowl, add chia seeds, almond milk, vanilla extract, and sweetener. Whisk thoroughly until no clumps are visible.

Let the mixture sit for 5 to 10 minutes, stirring occasionally to prevent clumping.

Once thickened, gently fold in raspberries with a spatula.

Spoon the pudding into individual containers, leaving space for toppings.

Refrigerate for at least 2 hours, preferably overnight for best texture.

Before serving, garnish with additional raspberries and mint.