Chia Seed Peanut Butter & Jelly Protein Pudding

1. First make the raspberry jelly. Heat a small saucepan over a low heat, add the frozen raspberries and stir until the raspberries have broken down and are starting to simmer. Immediately turn off the heat and reserve 2 tablespoons of the raspberry sauce for decoration. Pour the remaining fruit sauce into two breakfast pots or ramekins and place in the fridge to cool completely.
2. Mix the almond milk, peanut butter, protein powder and chia seeds together in a large bowl until fully combined, making sure there are no lumps. Gently spoon the chia pudding mix on top of the chilled raspberry jelly bases. Place the chia pots in the fridge overnight to set.
3. In the morning, add a little peanut butter to the top of each of the chia puds and top with the reserved raspberry jelly. Add a few raspberries on top to finish.