Place your raspberries and strawberries in a bowl with hot water and let sit for 10 minutes until berries are extremely soft and can be mashed.

Drain water from the bowl, and use a fork or masher to mash berries into a jam until no large chunks remain.

Add in 2 tbsp of chia seeds to the mashed berries and stir well to incorporate the chia seeds. Set the bowl aside for 10-15 minutes for the jam to thicken.

In a medium sized bowl, add oats, maple syrup, and peanut butter and combine all ingredients together with a spoon or spatula. Stir until oats are sticky and maple syrup and peanut butter have completely blended into the oats.

In a silicone muffin mold, scoop 1 heaping tbsp of your oat mixture into each mold and press down with the back of a spoon or your hands to form the oat cup shape. Repeat for remaining molds.

Place in the freezer for 10-15 minutes to harden.

Remove from the freezer and add 1 tbsp of berry jam to each oat cup, then place back in the freezer to harden for 15-20 minutes.

Add chocolate chips and coconut oil to a bowl and melt in microwave in increments of 25-30 seconds, stirring between each increment until chocolate is melted and smooth.

Remove oat cups with berry layer from the freezer and drizzle melted chocolate on top. Sprinkle some flaky salt on top if desired, then place back in the freezer for 15-20 minutes to harden. Enjoy!