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In a blender, combine the milk, yoghurt, frozen raspberries and maple syrup. Blend until smooth.
Divide the chia seeds evenly between 2 individual containers/jars (¼ cup per serve).
Pour the raspberry mixture over the chia seeds in each container and stir to combine.
Place in the refrigerator for at least 3 hours or overnight until the pudding has set.
Store for up to 4 days in the refrigerator.