For the raspberry jelly
To prepare the raspberry jelly start combining the almond milk, yoghurt, vanilla extract, chia seeds, and raspberries in a large mixing bowl.
Whisk thoroughly for 2 minutes until combined.
Cover and chill for 4 hours.
After chilling, scrape the contents of the bowl in a food processor or blender.
Blend on high for 1 minute until smooth and creamy.
Add enough agave nectar to achieve desired sweetness, pulsing to incorporate.
Divide the pudding between four serving glasses.
Cover and chill for at least 2 hours.
Serve the pink raspberry jellies topped with flaked almonds and raspberries on the side.