Blend the tofu, cocoa powder, maple syrup, vanilla, and almond milk in a blender on a high speed until smooth and creamy. Scrape down the sides and blend two or three times if needed. Put the pudding in a large bowl and refrigerate until chilled.
Puree the raspberries in the blender by pulsing until they’re broken down and thick. Don’t go too far or you’ll end up with juice.
Make your own coconut whip or use store bought.
In a glass of your choice, spoon a layer of pudding, a layer of coconut cream, a layer of raspberry puree, another layer of pudding, and top with a dollop of coco whip and a fresh raspberry.