In a bowl, mash together 1 cup of fresh raspberries, ½ cup of pomegranate juice, and 2 tablespoons of honey until well combined and juicy, about 2 minutes.

Using serving glasses or dessert cups, spoon the raspberry mixture evenly into the bottom, filling each glass to about one-third full.

In a separate bowl, whisk together 1 cup of unsweetened almond milk, ¼ cup of chia seeds, 2 tablespoons of honey, and a splash of vanilla extract. Let this mixture sit for at least 15 minutes.

Once the chia mixture has thickened, gently pour it over the raspberry base in each glass, filling them to the top.

Before serving, top each glass with a sprinkle of fresh pomegranate seeds, additional raspberries, and a few mint leaves.