Wash the raspberries and put 1 cup of them together with the almond milk and brown rice syrup in a high-speed blender. Blend until it's a smooth and fine raspberry milk.
Fill the raspberry milk mixture in a glass and add the chia seeds. Give it a good mix and set it aside for about half an hour.
Mix it again and place it in the fridge to thicken a bit for about 4-5 hours or overnight.
Top the Raspberry Chia Pudding with the rest of the raspberries before eating.
* If you don't have brown rice syrup, you could use agave syrup or maple syrup instead.If your glass only holds 1 cup, you have to reduce the amount of the ingredients slightly or fill it into two glasses.