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Mash the raspberries and strawberries together until roughly puréed.
Stir in the chia seeds and maple syrup; let the mixture thicken for about 20 minutes.
Drop spoonfuls of the jam onto a parchment‑lined plate and freeze until firm (≈ 1 hour).
Melt the chocolate (with coconut oil if using).
Working quickly, dip each frozen bite into the chocolate, then return it to the parchment‑lined plate; the coating will set almost immediately. If the centers begin to soften, pop them back in the freezer for a few minutes before finishing the batch.
Store the finished bites in the refrigerator.