Raspberries in Chocolate with Chia

First, line a plate or tray with baking paper. In a medium bowl, mash the thawed raspberries together with the honey and chia seeds using a fork. Let the mixture rest for 10–20 minutes until it thickens slightly due to the chia seeds.

Using a spoon, portion 10 equally sized mounds of the mixture onto the prepared plate. Place the plate in the freezer for at least 1 hour until the bites are firmly frozen.

After freezing, melt the dark chocolate together with the coconut oil in a bain-marie. Dip the frozen raspberry bites individually into the liquid chocolate until they are completely coated.