In a small bowl, mash the raspberries with a fork. Mix in chia seeds and honey, then set aside to thicken while you prepare the chocolate shells.
In a bowl, microwave the chocolate and coconut oil in 30-second intervals, stirring between each, until fully melted.
Line a mini muffin tin with paper liners. Pour 1-2 tsp melted chocolate into each liner, using a spoon to coat the sides evenly.
Place the tin in the freezer for 5-10 mins until the chocolate sets.
Fill the chocolate cups with peanut butter and the raspberry-chia jam, then seal them with more chocolate on top. If you like, sprinkle flaky salt on the top. Return to the freezer (or fridge) until set.
Feel free to get creative with your favorite nut butter or jam combinations! And if you decide to make these, don’t forget to tag us – who’s ready for a delicious treat? 🙋🏻♀️