Retain 2 tbsp chia seeds and 1 tbsp maple syrup on one side.
Start by making your chia pudding the night before. Blend the remaining chia seeds with the milk, syrup and vanilla paste until creamy. Pour into a bowl or individual dishes, and stir after fifteen minutes or so. Place in the fridge to thicken overnight.
Blitz together raspberries, lemon juice, remaining maple syrup and chia seeds and set on one side.
Blitz blueberries and set on one side.
When chia pudding is set add a scoop to each bowl, then a layer of raspberry mix. Follow by more chia and raspberry then a layer of chia and blueberries.
Top with whipped cream, nuts and berries. Enjoy!