In a mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until combined.

Let the mixture sit for about 5 minutes, whisking again to prevent clumping.

Cover the bowl and refrigerate for at least 2 hours or overnight for best results.

In a small saucepan, heat raspberries and sugar over medium heat until the raspberries break down and form a sauce, about 5 minutes.

Remove from heat and let cool.

Once the chia pudding has set, layer it with the raspberry sauce in serving glasses.

Top with sliced almonds and coconut flakes before serving.