Prepare the Base : In the large glass mixing bowl, add the chia seeds, granular monk fruit sweetener, ground cinnamon, and sea salt. Whisk these dry ingredients together for about 15 seconds to ensure they are evenly distributed.
Hydrate the Seeds : Pour the unsweetened almond milk and vanilla bean paste directly into the bowl with the dry mixture.
Initial Emulsion : Immediately begin whisking vigorously for a full 60 seconds. Scrape down the sides and bottom of the bowl with the spatula to ensure no seeds are stuck. The mixture will be thin at this stage.
First Stand : Allow the mixture to rest at room temperature for 7 minutes. This brief period allows the chia seeds to begin absorbing the liquid and forming their signature gel-like coating.
Final Integration : After the rest, give the pudding one final, thorough whisking. Focus on breaking up any small clumps of seeds that may have formed, ensuring the final texture will be smooth and uniform.
Chill and Thicken : Cover the bowl tightly with a lid or plastic wrap. Transfer the bowl to the refrigerator to chill for a minimum of 3 hours, or up to overnight. The pudding is ready when it is thick, creamy, and no longer watery.
Serve or Store : Once fully thickened, give the pudding a final stir. Portion it into individual jars or bowls. Garnish with fresh raspberries, toasted almonds, and hemp hearts just before serving.
