raspberry jam bites

Directions:

1. Line a large baking sheet with parchment paper. Place 16 ounces of raspberries and 2 tablespoons chia seeds in a large bowl. Mash with a fork until the mixture is jammy. (If using frozen raspberries, add ¼ cup water, 1 tablespoon at a time, until the berries are loosened.) Scoop the mixture by heaping tablespoonfuls onto the prepared baking sheet. Freeze for at least 1 hour or up to 8 hours.
2. Line another baking sheet with parchment paper. Microwave 12 ounces of chocolate in a medium microwave-safe bowl on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stopping to stir after each interval. (Alternatively, place chocolate in the top of a double boiler over hot, but not boiling, water; stir until melted.)
3. Remove the raspberry bites from the freezer. Using a fork, hold 1 bite over the melted chocolate and use a spoon to lightly coat it, allowing excess chocolate to drip back into the bowl. Spoon about 1 teaspoon melted chocolate onto the parchment paper and place the coated bite on top. Repeat the process with the remaining bites. Use a spoon or fork to drizzle the tops of the bites with the remaining chocolate, if desired. Serve immediately or store in an airtight container in the freezer for up to 1 month.