In a food processor or blender add the cashew nuts, dates, oats and coconut oil and blend till it starts to come together, this should take approx 2-3 mins.
Line a cupcake tin with 6 cupcake liners and divide this cashew date mix between the 6 cases. Flatten the filling out so it is like a pastry base ensuring it's not too thin or too thick so that it will hold its shape and not leak any filling. You want this to come up the sides and be like a small cup.
In a bowl add the raspberries, chia seeds and maple syrup and roughly mash with a fork.Fill each of the 6 cases so that the raspberry filling just comes up to the sides of the cashew cup. This will ensure they are easy to cap with melted chocolate so it will hold them together!Melt the chocolate and pour over each of the 6 cups so that they are evenly covered.
Leave the chocolate to set, if in a rush put them in the fridge or freezer. Once the chocolate is hard – enjoy!