Raspberries in chocolate with chia seeds

Start by preparing a baking tray or a flat plate, lined with baking paper. In a medium-sized bowl, mash the thawed raspberries with a fork, then add the honey and chia seeds. Mix well and let the mixture rest for 10-20 minutes, until the chia seeds absorb the juice and the mixture thickens slightly.

Using a spoon, form 10 equal mounds of the raspberry mixture on the prepared tray. Place the tray in the freezer for at least one hour, until the pieces are completely frozen.

Once the raspberry pieces are frozen, melt the dark chocolate together with a teaspoon of coconut oil in a bain-marie. Dip each frozen raspberry piece into the melted chocolate, ensuring it is evenly coated. Place them back on the baking paper; the chocolate will harden almost instantly upon contact with the cold fruit. Let them set for another 1-2 minutes and the dessert is ready to serve.