Soak 1 cup of almonds overnight in a covered bowl filled with water. Place the almonds in a blender with 3 cups of filtered water. Blend until the almonds are ground. Strain the almond milk through a mesh bag or cheesecloth to separate the fiber.
Slice a vanilla bean down the middle, scrape out the seeds and add the seeds into the almond milk. Add maple syrup and whisk. Next add the chia seeds and a pinch of sea salt. Stir this mixture and let sit until the chia seeds expand and the consistency is similar to tapioca pudding.
To make the sauce, squeeze some lemon juice into a bowl of raspberries and mash the raspberries with a fork. Top the chia seed pudding with fruit and enjoy!