Place the raspberries in a small saucepan over medium-low heat. Cook for 3-5 minutes, mashing them with a fork as they soften.

Remove from heat and stir in the chia seeds, maple syrup, and vanilla extract. Let the mixture sit at room temperature for 15 minutes to thicken into a jam.

Line a 12-cup muffin tin with paper or silicone liners.

In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second bursts, stirring in between, until completely melted and smooth.

Spoon 1 to 1.5 tablespoons of melted chocolate into the bottom of each muffin liner. Tap the pan on the counter to level the chocolate. Freeze for 5-10 minutes until set.

Remove the pan from the freezer. Spoon about 1 tablespoon of the thickened raspberry chia jam onto the center of each hardened chocolate base, leaving a small border around the edges.

Spoon the remaining melted chocolate over the raspberry layer, ensuring the fruit is completely covered and the chocolate reaches the edges to seal the cup.

Tap the pan on the counter once more to smooth the tops. Freeze for another 15-20 minutes until completely firm.

Peel off the muffin liners and serve cold. Store leftovers in an airtight container in the refrigerator or freezer.