1 heaping cup raspberries

1 tablespoon chia seeds

1 tablespoon maple syrup or honey

1 cup dark chocolate chips or chunks

1 teaspoon coconut oil

Cook Mode Prevent your screen from going dark

In a small saucepan over medium heat, cook raspberries for 5 minutes, stirring until they break down and release their juices.
Stir in chia seeds and maple syrup (or honey). Reduce heat to low and cook 2–3 minutes until slightly thickened.
Remove from heat and let cool completely. The jam will thicken further as it cools.
Melt dark chocolate and coconut oil together in a heatproof bowl over simmering water (or in the microwave in 20-second intervals), stirring until smooth.
Line a baking sheet with parchment paper.
Spoon small circles of melted chocolate onto the parchment to form the base of each bite.
Add a teaspoon of raspberry chia jam to the center of each chocolate base.
Cover with more melted chocolate, ensuring the jam is sealed completely.
Chill in the refrigerator for 20–30 minutes until firm.
Store in an airtight container in the refrigerator until ready to enjoy.

Use frozen raspberries if fresh ones aren’t available; cook longer to reduce excess liquid.

Replace chia seeds with cornstarch if preferred for thickening.

Top with chopped nuts or coconut flakes before setting for extra texture.

For a vegan version, use dairy-free dark chocolate and maple syrup.

Store in the fridge up to 1 week or freeze up to 2 months.