In a small sauce pan, whisk together the almond milk, cocoa powder, salt, and honey. Turn burner to medium heat and warm the mixture just till it's steaming, stirring frequently. Remove from heat

Stir in vanilla and pour the chocolate mixture into a pint-sized canning jar or other jar with a lid. Add chia seeds to the jar and cover with lid. Shake covered jar until chia seeds are fully mixed with the other ingredients.

Place in refrigerator overnight or for 3 to 4 hours. Shake or stir chia seed pudding again after about an hour in the refrigerator. Pudding will thicken as the chia seeds absorb the moisture.

To serve, spoon about 1/4 of the pudding into two separate small bowls or glasses. Add a layer of fresh raspberries (about 1/4 of the raspberries) in each bowl/glass. Then spoon the rest of the pudding into the two bowl/glasses, divided evenly. Place the rest of the raspberries onto the last layer of pudding in the bowls/glasses and top with whipped topping (if desired).

Serve immediately.