In a bowl, add your matcha powder, 1 Tablespoon of the honey or maple syrup, the freshly squeezed lemon juice, and your unsweetened milk of choice. Whisk until well combined.

Stir in 4 tablespoons of the chia seeds. Let this sit for five to ten minutes then stir again. This step is important to get the chia incorporated properly.

Refrigerate for at least one hour or until the chia seeds have set to create pudding.

Once the pudding is ready, mash your fresh raspberries and the remaining 1 Tablespoon honey/maple syrup together in a bowl. Stir in the remaining tablespoon of chia seed to absorb the excess moisture.

Then, layer your chia pudding, mashed raspberry mixture, and yogurt into jars as shown.

Garnish with additional fresh if desired raspberries.