Mash the raspberries, chia seeds and 1 tbsp of water at a time to make jam.

Place jam in small molds or on a baking sheet and freeze for an hour.

Melt chocolate (double boiler or microwave) and sprinkle salt.

With a fork, dunk a raspberry jam piece into chocolate and set on the rack to cool.

Serve immediately or store in an airtight container in the freezer for up to a month.