In a blender or food processor, combine 1.5 cups raspberries, maple syrup, and lemon juice. Blend until completely smooth, about 30 seconds. Taste and add more maple syrup if your berries are tart. Strain through a fine-mesh sieve to remove seeds if you prefer a smoother pudding; this step is optional but recommended for a silkier texture.

In a medium bowl, whisk together the raspberry puree, almond milk, coconut milk, chia seeds, vanilla, and salt until thoroughly combined. Let sit for 5 minutes, then whisk again to break up any clumps that form. This second whisk is crucial for preventing lumpy pudding.

Divide the mixture evenly among four 8-oz jars or containers. Cover and refrigerate for at least 4 hours, preferably overnight. The pudding is ready when the chia seeds have plumped and the mixture is thick enough that a spoon stands up straight when inserted.

Before serving, give each pudding a good stir to reincorporate any separated liquid. Top with the remaining 0.5 cup fresh raspberries, toasted almonds if using, and a few mint leaves. The pudding keeps covered in the refrigerator for up to 5 days.