Begin by placing fresh raspberries in a medium bowl. Using a fork, gently mash them until smooth, about 2-3 minutes.

Stir in the maple syrup and chia seeds into the mashed raspberries. Mix thoroughly for about 1-2 minutes until well incorporated. Allow to sit at room temperature for 15-20 minutes.

Take a tablespoon-sized scoop of the raspberry mixture and drop them onto a parchment-lined baking sheet, leaving space between each portion, about 5-10 minutes.

Place the baking sheet in the freezer for 20 minutes, allowing the raspberry bites to firm up.

In a microwave-safe bowl, add dark chocolate, microwave on high for 30 seconds, then stir. Continue to microwave in 15-second intervals, stirring until melted and smooth, about 1-2 minutes.

Remove the bites from the freezer, dip each into the melted chocolate, letting excess drip off, and return to the parchment paper, about 10 minutes.

Place the coated bites back in the freezer for an additional 10-15 minutes or until the chocolate has set.