In a saucepan, heat the raspberries, lemon and maple until the raspberries start to break down. Give it a good mash and take off the heat. Transfer to a container with a lid along with the chia seeds and pomegranate. Refrigerate over night.

In a microwave, melt the chocolate with the coconut oil over 50% heat in 30 second intervals until smooth.

Pour the chocolate into the bottoms of silicon peanut butter cup molds (large or small) to get a thin 2 mm base. Place in the freezer to firm up.

Add a dollop of the jam to each mold and pour the remaining chocolate over it, covering the sides and top. Place back in the freezer for at least 1-2 hours to fully firm up.

When ready to serve, remove from the freezer and sprinkle with fleur de sel, if desired. Allow them to thaw out for a few minutes and enjoy.