Begin by mashing your raspberries in a bowl until mostly smooth. In a saucepan over low heat, mix with chia seeds and sweetener. Stir continually for about 5 minutes until bubbling, then remove from heat and let cool.

While the raspberry filling cools, prepare the chocolate coating by microwaving chocolate chips or chopped bars in 30-second intervals, stirring until fully melted and smooth (about 1-2 minutes).

Line a mini cupcake tray with paper liners. Spoon a layer of melted chocolate into each liner, coating the sides well. Allow to set slightly at room temperature for about 5 minutes.

Add about two teaspoons of the raspberry filling into each cup, ensuring it is centered and well-distributed.

Pour the remaining melted chocolate over the raspberry filling, smoothing it out to seal it tightly. Leave no gaps to prevent leaking.

Refrigerate the assembled cups for about 30 minutes to set, or freeze for 10-15 minutes.

After setting, carefully remove from liners. Serve chilled and store leftovers in an airtight container in the fridge for up to a week.