In a medium bowl, combine the 2 tablespoons of chia seeds, 3 tablespoons of powdered peanut butter, 1 tablespoon of peanut butter, and 1/2 cup of frozen raspberries.

Heat 6 ounces of water until boiling, then carefully pour the hot water over the combined ingredients in the bowl.

Stir the mixture thoroughly for 1-2 minutes until all ingredients are well incorporated and the chia seeds begin to hydrate.

Let the pudding cool at room temperature for 10-15 minutes, then refrigerate for at least 2 hours, or overnight, until fully set and creamy.