Place raspberry and chia seeds in a heavy based saucepan over medium-low heat and bring to boil.

Once the mixture starts bubbling, stir constantly while pressing down the raspberries with the back of the spoon for 5 minutes.

Remove from the stove and allow to cool and thicken.

Place coconut, sugar, milk and oil in a food processor and process for 5 minutes until the mixture resembles a soft dough.

Use half the dough and press equally into a 12 hole cupcake tray. Use your thumb to make a divot in the middle, fill with the cooled raspberry jam and top with remaining dough. Note: you can pre-line each cupcake holder with a thin strip of baking paper to help loosen after chilling.

Allow to set in the fridge for 4-6 hours or until firm.

To melt the chocolate: fill a saucepan with 1 inch water over low heat. Meanwhile, break the chocolate bar into equal sized pieces and place into a bowl that will fit over the saucepan. Place the bowl over the pan while stirring occasionally as the chocolate starts to melt. Remove from stove when the chocolate is completely melted.

Remove coconut cups from the cupcake holder, you may need to loosen the cups from the side with a knife.

Fully coat the cups in the melted chocolate and place onto a baking paper lined tray to set. Repeat this step with the remaining cups.