Mash 1 cup of raspberries in a bowl until mostly smooth. Combine with chia seeds and sweetener in a saucepan over low heat. Stir until bubbly, about 5-7 minutes.

Melt 1 cup of chocolate chips in a microwave-safe bowl or double boiler, adding oil if desired. Stir frequently until melted and glossy, about 1-2 minutes.

Place mini cupcake liners or molds on a tray. Scoop 1 teaspoon of melted chocolate into each and spread to cover the bottom and sides. Let it set for a few minutes.

Spoon 2 teaspoons of the raspberry filling into each cup, filling nearly to the top.

Cover each cup with remaining melted chocolate, ensuring the raspberry filling is completely sealed.

Allow to sit at room temperature for 10-15 minutes or chill in the refrigerator for 15-20 minutes until set.

Gently peel from liners and serve at room temperature or store in the fridge for up to a week.