Prepare chia pudding by placing almond milk, chia seeds, maple syrup and vanilla in a large bowl and whisking to combine. Cover and refrigerate overnight (or for a minimum of 6 hours), until thick and creamy.
Meanwhile, make raspberry compote. Place raspberries, sugar and lemon juice in a saucepan on medium heat. Simmer rapidly for 10-15 minutes, until you form a thick compote. Refrigerate until required.
Assemble parfaits by layering raspberry compote and chia pudding into four glasses or jars. Top with fresh raspberries and garnish with mint.
For extra crunch, add a layer of toasted chopped nuts or granola.
Parfaits can be assembled a few hours in advance and refrigerated until required.
Chia pudding and raspberry compote can be refrigerated individually for up to 5 days.
Recipe is easily halved or doubled (or use smaller glasses to make mini servings).