Easy PB&J Chia Pudding

Blend: In a blender, add 1 cup nut milk, 3 tablespoons chia seeds, ½ teaspoon vanilla extract, a pinch kosher salt, and any optional additions. Blend for a minute or two, or until it starts to thicken.
Chill: Place in a mason jar or other sealed container and let sit in the refrigerator overnight (or at least 3-4 hours)
Make Raspberry Compote: In a small saucepan, over medium heat, combine 1 cup fresh raspberries, 1 tablespoon fresh lemon juice, 2 teaspoons water and 2 teaspoons granulated sugar (if desired). Mash the raspberries and then bring to a light simmer. Reduce heat and continue simmering for 5-7 minutes, stirring fairly constantly.
Cool: Remove from heat when it has reduced by about half and place in airtight container. Store in the refrigerator overnight or at least 3-4 hours to fully cool.
Serve: When you are ready to eat, combine 1 cup chia pudding with ½ - ¾ cup raspberry compote and then drizzle your favorite nut butter on top. (there really isn't a wrong way to combine these, play with it and do whatever feels right) Enjoy!