In a large bowl, whisk together unsweetened almond milk, chia seeds, vanilla extract, honey, and fine sea salt.

Let bowl sit at room temperature for 10 minutes. Sift in the matcha powder and whisk again.

Cover bowl with clingfilm/plastic wrap. Refrigerate until thickened, at least 8-10 hours, or overnight.

In a small bowl, stir together raspberries, granulated sugar, and lemon juice.

Set aside and allow to macerate at room temperature until soft and syrupy, about 20 minutes.

Scoop macerated raspberries into 3 jars, dividing the fruit equally between the 3.

Whisk chia seed pudding briskly to recombine.

Spoon matcha pudding over macerated raspberries.

Garnish each jar with fresh raspberries, herbs, or other toppings as desired.

You can assemble the layered puddings up to 3 days in advance. Refrigerate until ready to enjoy.