Add the raspberries, maple syrup, and chia seeds to a large pot over medium high heat.

Let the mixture heat up and cook, stirring occasionally, for about 5-10 minutes until the raspberries cook down and a jam-like consistency forms. You can use a wooden spoon or a fork to gently mash the raspberries as they cook.

Remove mixture from the heat and set aside to thicken for another 5-10 minutes.

Using a spoon, place circles of the raspberry chia jam onto the parchment paper (about 1-2 teaspoons each in size - you should have about 12 bites). You can gently use the back of the spoon to form it into a circular shape. Place in the freezer to harden for at least 1 hour.

In a small bowl, add the peanut butter and 1 teaspoon of the coconut oil. Microwave for about 1 minute and then mix to combine.

Once the raspberry chia jam bites have been in the freezer for at least 1 hour, place a small amount of peanut butter on top of each bite (about 1 teaspoon each). Place in the freezer again for at least 20 minutes.

Add the chocolate chips to a microwave-safe bowl with the remaining 1 teaspoon of coconut oil. Microwave on high for about 2 minutes, stirring halfway. Stir until the chocolate chips are fully melted and the mixture is smooth.

Working quickly, gently drop each peanut butter chia bite into the bowl of chocolate. Using a spoon, gently spread the chocolate so that it covers each bite fully. Note that you may need to re-freeze the chia bites halfway through if they become too soft.