Chocolate Raspberry Bites with Chia Seeds

First, line a plate or tray with baking paper. In a medium bowl, mash the thawed raspberries with a fork, then add the honey and chia seeds. Let the mixture rest for 10-20 minutes until the chia seeds absorb the liquid and the mixture thickens slightly.

Using a spoon, form 10 equal mounds from the thickened mixture onto the baking paper-lined tray. Place in the freezer for at least 1 hour, until completely firm.

Melt the dark chocolate with one teaspoon of coconut oil over a double boiler. Dip the frozen raspberry discs one by one into the melted chocolate until fully coated.