Put the chia, milk, 2 tablespoons of Greek yoghurt, vanilla extract, and sweetener in bowl.
Mix all the ingredients, cover, and leave in the fridge overnight so that the mixture is moist and thicker.
Grind the raspberries, add a bit of water and sweetener to taste, mix well to give it a jam-like consistency.
The following day, pour the pudding into small cups. Pour the rest of the yoghurt and the raspberry sauce on top.
Melt half of the chocolate for a few seconds in the microwave and decorate each cup with ground walnuts and full pieces of chocolate on top.
