Mash the raspberries with pomegranate juice and honey until combined and slightly juicy.
Spoon the raspberry mixture into the base of serving glasses.
In a separate bowl, mix almond milk, chia seeds, honey, and vanilla. Let sit for 15 minutes until it begins to thicken.
Pour the chia mixture over the raspberry base and let set in the refrigerator for at least 2 hours.
Top with fresh pomegranate seeds, additional raspberries, and mint leaves before serving.
continued on next page
