In a bowl, mix together the almond milk, chia and rice malt syrup until thoroughly combined. Pour half into a balloon glass and place in the fridge for 3-4 hours or until set. Stirring frequently will help speed up the process of the chia absorbing the milk.
Pour a ¼ cup of custard on top of the chia. Spoon remaining chia mixture on top of the custard to set.
Once set, pour remaining custard into glass and top with almonds and raspberries.