In a small saucepan, add the raspberries, water and chia seeds over medium heat.

Allow to bubble and then reduce heat, stirring to mush the raspberries and incorporate it all together.

Once you have a thick, jam like consistency, remove from heat and set aside.

Once cool, spoon about a tablespoon worth of the "jam" onto parchment paper on a baking tray. Repeat to use all the jam to make little mounds.

Add a small dollop of peanut butter on top of each jam mound.

Refrigerate for about an hour.

Melt your chocolate in the microwave, stirring every 20 seconds until fully melted.

Dip each peanut butter jam mound in the chocolate and then return to the fridge.

Remove from the fridge and enjoy!