In a deep bowl, combine the almond milk, raspberries, and vanilla. Allow to sit until the raspberries aren't frozen anymore (or let them sit out for a few minutes in advance).
With an immersion blender, break down the raspberries until they are incorporated into the milk. Some small seeds will still remain solid, but that's fine.
Add the chia seeds to the liquid. Stir and allow them to sit for at least 10 minutes to start to gel. Add additional chia seeds if the liquid is too thin.
Serve with pumpkin seeds, raspberries, and chopped chocolate on top.