In a medium saucepan over low to medium heat, combine 1 cup of your choice of milk and dark 70% chocolate, stirring continuously for about 5 minutes until the chocolate is fully melted and smooth. Remove from heat and allow to cool slightly.

Add 6 tablespoons of chia seeds to the cooled chocolate mixture, stirring to ensure even distribution. Let sit for 10 minutes.

Transfer the chocolate chia pudding to the refrigerator and chill for at least 8 hours.

In a blender, combine 1 cup of raspberries, ¾ cup of milk, and your desired amount of maple syrup. Blend until smooth for about 1-2 minutes.

If preferred, strain the raspberry mixture through a fine mesh sieve to remove seeds.

Add 6 tablespoons of chia seeds to the raspberry mixture, whisking thoroughly. Let sit for 10 minutes.

Cover and refrigerate the raspberry pudding mix for a minimum of 8 hours.

In serving dishes or jars, layer the chocolate pudding first, followed by the raspberry pudding. Repeat the layers, finishing with fresh raspberries and chocolate shavings.

Serve immediately or refrigerate if serving later. Best enjoyed within 24 hours.