Line a mini muffin tin with 8 silicone or foil mini muffin liners.

To prepare the raspberry filling, add the raspberries and maple syrup to a small pot. Bring to a simmer over medium heat, stiring occasionally for 8-10 minutes. Remove the pot from the heat and fully mash the raspberries. Add the vanilla and chia seeds. Stir to combine and let the chia seeds thicken while the raspberry mixture cools, about 10 minutes.

Meanwhile, add the melted coconut oil, cocoa powder, and maple syrup together to form a melted chocolate mixture. Alternatively, melt ½ cup of dark chocolate.

Pour 1/2 tablespoon of the chocolate into the bottom of each prepared muffin tin. Spoon 1/2 tablespoon of the cooled raspberry mixture on top of the the chocolate, followed by 1/2 tablespoon of the peanut butter. Spoon 1/2 tablespoon of the chocolate mixture on top of the peanut butter and raspberry jam. Place in the freezer until fully set, about 2 hours.

Store in the fridge or freezer and let thaw for a few minutes before serving.