Pour half of a bag of frozen red raspberries into a bowl and let sit on the countertop at room temperature for about 20 minutes. Gently mash the raspberries, stir in the chia seeds to combine thoroughly, and set aside.

Melt chocolate using double boiler. Spoon chocolate evenly into 10 paper lined mini muffin cups, filling each about a third of the way full. Freeze for 10 minutes.

Warm coconut oil until meted and mix with the almond butter, maple syrup, and cinnamon. Spoon half of the almond butter mixture onto the chocolate layer. Freeze for 10 minutes.

Spoon the raspberry mixture evenly onto each cup. Drizzle the top of each cup with the remaining almond butter mixture. Freeze for 10 minutes.

Store in freezer, and set out at room temperature for 30 minutes before serving.