High-Protein Raspberry & Peanut Butter Chia Pudding

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.