Mash 1 cup of fresh raspberries in a medium bowl using a fork until mostly broken down, leaving some bits for texture.

Stir in ¼ cup of maple syrup and ¼ cup of chia seeds until thoroughly combined.

Let the mixture set at room temperature for 15-20 minutes to thicken.

Scoop the mixture onto a parchment-lined baking sheet, spacing about an inch apart, aiming for 12-15 bites.

Freeze bites for 20 minutes or until firm.

Melt 1 cup of dark chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth; optionally stir in 1 tablespoon of coconut oil.

Dip each frozen bite into the melted chocolate, letting the excess drip off before placing back on parchment.

Freeze again for 10-15 minutes to allow the chocolate to harden.

Transfer bites to an airtight container and store in the freezer.