Line a mini muffin tray with 16 paper liners. 

In a microwaveable bowl add half the chocolate and 1 teaspoon coconut oil. Microwave on hight for 30 seconds and then stir. If the chocolate is not melted all the way, microwave for another 30 seconds then stir again. 

Divide the chocolate in the muffin liners and push it up the edges a little to form a chocolate bowl.

Place it in the freezer for 15 min.

Fill with about 1 teaspoon cherry chia jam and then freeze for another 15 minutes.

Melt the remaining chocolate and coconut oil like before and using a small spoon, cover the cherry chia jam. Top with the freeze dried rasberries (optional) and place back in the freezer for 15 minutes or until firm. 

Store in the fridge or freezer.

Enjoy!