Line a regular sized muffin tin with 4 silicone muffin liners, or a mini muffin tin with 8 silicone 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 1/2 cup dark chocolate.

Poor 1 tablespoon of chocolate into the bottom of the 4 prepared muffin liners (or 1/2 tablespoon if making mini cups). Set in the freezer until firm, about 5 minutes.

Spoon 1 tablespoon of the cooled raspberry mixture on top of the set chocolate lined cups. Smooth the raspberry mixture so it is smooth and evenly distributed. Place in the freezer to set for 5 minutes.

Spoon 1 tablespoon of the chocolate mixture onto each raspberry cup. Place in the freezer until fully set, about 2 hours.

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