In the jug of a blender, combine the raspberries, rose water, milk, maple syrup, freeze-dried raspberries and chia seeds
Blend until smooth and fully combined
Pour into a medium-sized bowl and refrigerate for 5-10 minutes
If necessary, add a bit more milk until you reach your desired consistency
Serve with toasted almond flakes, fresh and freeze-dried raspberries and rose petals
This pudding can be stored in the refrigerator for up to 1 week!