Blend the raspberries (optional): For a smooth base, mash or blend 1 cup raspberries with 1–2 teaspoons sweetener. If you like seeds and texture, skip blending and keep them whole.

Mix the base: In a medium bowl or large measuring cup, whisk 1.5 cups milk, 3 tablespoons sweetener, 1 teaspoon vanilla, and a small pinch of salt. If using lemon zest or a teaspoon of lemon juice, add it now for brightness.

Add chia seeds: Whisk in 6 tablespoons chia seeds. Stir well for 30–45 seconds so no clumps form.

Rest and whisk again: Let the mixture sit for 10 minutes, then whisk again to break up any settling seeds. This step keeps the pudding silky and even.

Layer with raspberries: Divide the chia mixture into 4 small jars or bowls. Spoon in the raspberry puree or scatter whole berries between layers. Swirl gently for a marbled look, or keep separate for contrast.

Chill: Cover and refrigerate for at least 2 hours, preferably 4 hours or overnight. The chia seeds will gel and thicken to a pudding-like texture.

Adjust texture: After chilling, stir and check thickness. If it’s too thick, add a splash of milk and stir. If too thin, stir in 1–2 teaspoons more chia and chill 15–30 minutes.

Top and serve: Add fresh raspberries, a drizzle of maple syrup, and your favorite toppings. Serve cold.