Banana Raspberry Chia Pudding

In a mixing bowl, combine almond milk, chia seeds, honey, and vanilla extract. Stir well.
Let the mixture sit for about 10 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 4 hours, or overnight.
In a blender, puree half of the bananas and raspberries until smooth.
Layer the chia pudding, banana-raspberry puree, and remaining banana slices and raspberries in serving glasses.
Garnish with fresh mint leaves.
Serve immediately or keep refrigerated until ready to serve.