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Ingredients
3 cups unsweetened plain almond milk
3 cups fresh raspberries, divided
2 tbsp plus ½ tsp pure maple syrup, divided
¾ cup chia seeds
1¾ tsp vanilla extract, divided
¼ tsp salt
¾ cup nonfat plain strained (Greek-style) yogurt
⅓ cup smooth natural peanut butter
Preparations
Combine 3 cups almond milk, 1½ cups raspberries and 1 tablespoon maple syrup in a blender; process until smooth, about 30 seconds. Transfer to a medium bowl. Add ¾ cup chia seeds, 1 teaspoon vanilla and ¼ teaspoon salt; whisk until well combined. Cover and refrigerate until thickened, at least 12 hours.
In a small bowl, combine ¾ cup yogurt, ⅓ cup peanut butter and the remaining 1 tablespoon plus ½ teaspoon maple syrup and ¾ teaspoon vanilla; stir until smooth. Cover and refrigerate until ready to use.
Spoon about ½ cup raspberry chia pudding into each of four 16-ounce jars or bowls. Top each with ¼ cup raspberries, then about ½ cup chia pudding. Divide the peanut butter mixture among the jars (about ¼ cup each) and spread over the pudding. Top with the remaining ½ cup raspberries before serving.
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