Melt the dairy free chocolate over a double broiler
Meanwhile simmer the raspberries with the maple syrup and chia seeds for 10 minutes, or until thickened
While that is simmering, flat freeze tbsp disks of peanut butter on a parchment lined tray
Line a muffin tin with 6 muffin liners.
Pour a heaped tbsp of the melted chocolate to coat the bottom of each of the liners. Place in the fridge for 10 minutes to set
Once cooled, place a tbsp of the raspberry compote in the centre of the muffin liners, followed by the frozen peanut butter disk
Cover with the melted chocolate and freeze the peanut butter cups to set. Preferably overnight.
