1: Over low-medium heat, pour the raspberries in a pan along with the chia seeds and water.
2: Simmer for 10 minutes until thickened. You may need to add in some more water if it becomes too dry.
3: Pour 1 tbsp of peanut butter to each cupcake case.
4: Then add 1 tbsp of the raspberry chia mixture.
5: Then add some melted chocolate.
6: Freeze until set.
