1-Kicking off this recipe is all about getting organized, so let’s dive into the steps that’ll have you enjoying fresh bites in no time. Start by lining a baking sheet with parchment paper to make cleanup a breeze and ensure your treats don’t stick. Once that’s ready, mash the fresh raspberries in a bowl using a fork until they’re nice and pulpy this is where the fun begins.

2-Next, mix in the chia seeds and pure maple syrup or honey to the mashed raspberries, giving it a good stir. Let this mixture sit for 5-10 minutes so it thickens up properly, creating that perfect jam-like texture. After it’s thickened, scoop about 2 tablespoons of the mixture onto the baking sheet, spacing them out for easy handling later. Pop them in the freezer for about 1 hour until they’re solid and ready for the chocolate dip.

3-While they’re freezing, melt the dark chocolate chips or chunks with coconut oil in a microwave-safe bowl, heating in 30-second bursts and stirring each time to avoid any burning. Once melted, quickly dip each frozen raspberry dollop into the chocolate, making sure it’s fully coated, then shake off the excess. Place them back on the baking sheet, add a sprinkle of sea salt if you like, and freeze for another 10 minutes until the chocolate sets firm. The whole process takes around 10 minutes of prep plus freezing time, totaling about 1 hour and 10 minutes, and it’s a great way to try something new like in our pumpkin spice latte recipe for more seasonal twists.