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Make the cups: Preheat the oven to 350F (180C). Line muffins tip with paper liners.
In a bowl, mix oats, peanut butter and maple syrup.
Take about 1-2 tablespoons of the mixture, transfer to the muffin cups. Then, using the handle of a rolling pin press create a well as shown in the video.
Bake for 10-12 minutes.
Remove from the oven and allow to cool completely.
Meanwhile make the filling: mash the raspberries, add chia seeds, maple syrup (optional) and mix. Set aside for 15 minutes.
Fill each cup with the raspberry filling.
Make the topping: chop dark chocolate and place in a heat proof bowl, add coconut oil and melt in the microwave in 20 second pulses.
Spread a layer of melted chocolate over the filling.
Refrigerate for at least 30 minutes before serving.