To make the pudding, puree the raspberries with a hand blender. Stir in the chia seeds and coconut flakes. Pour in the rice drink, mix well. Cover and refrigerate for approx. 1 hr. to achieve a pudding-like consistency.
To grill the peaches
Halve and pit the peaches, sprinkle the cut sides with salt, leave to stand for approx. 5 mins. Heat up the griddle, briefly grill the peaches cut side down.
Mix the linseed with the potato starch, pour in the boiling water, mix well. Spread the mixture thinly onto a baking tray lined with baking paper.
Bake for approx. 20 mins. in the centre of an oven preheated to 150°C. Allow to cool a little, break the mixture into crisps.
Divide the pudding into 4 glasses, spoon the almond cream on top. Arrange the peach halves and blueberries on top, garnish with peppermint and linseed crisps.