In a medium bowl, whisk together almond milk, chia seeds, maple syrup, lemon juice, lemon zest, vanilla powder, and a pinch of sea salt for about one minute to avoid clumping.

Set the mixture aside for five minutes, then whisk again to ensure the chia seeds are evenly hydrated.

Cover and refrigerate for at least 6 hours or overnight.

In a small saucepan, heat half of the raspberries with a teaspoon of water until they break down into a chunky sauce, about 3-5 minutes. Let it cool slightly for layering.

Gently layer or swirl the cooled raspberry sauce into the chia mixture in jars or containers, creating a beautifully marbled effect.

Top with fresh raspberries, additional lemon zest, or a sprinkle of nuts as desired when serving.