Line a quarter sheet pan with parchment paper and set aside. In a small bowl, mash the raspberries with the back of a fork until they are broken down.

Add in chia seeds and stir until well combined. Let this sit on the counter for 5-10 minutes to thicken.

Scoop small plops of the raspberry-chia mixture onto the prepared baking sheet (about 1 tablespoon per plop). You should end up with 8-10 pieces depending on their size. Place in the freezer for one hour or until set through.

Place the chocolate in a small bowl and melt in the microwave for 30-60 seconds, stirring after the first 30-seconds. Mix the coconut oil into the melted chocolate until well combined.

Dip the frozen raspberry-chia bites into the chocolate until coated and place back on the prepared baking sheet.

Sprinkle a tiny bit of flaky sea salt over the wet chocolate. Repeat.

Place the chocolate-dipped raspberry bites back into the freezer for an hour or until set through. Enjoy!