In a small bowl, mix raspberries, maple syrup, chia seeds, and vanilla and gently mash with a fork until it creates a jam-like consistency.
Spoon the jam into heart shape silicon molds. Freeze until set, at least 4 hours.*
Melt dark chocolate and coconut oil. Dip each heart into the chocolate until fully coated. Sprinkle with crushed freeze dried strawberries or raspberries, if desired.
Place on a parchment lined baking sheet and place back in the freezer so the chocolate hardens and sets, about 10-15 minutes.
If you do not have molds, you can also spoon little mounds of the jam onto a parchment lined baking sheet and freeze to create little bites (or try and free form a heart).
Store. Store in the freezer in an airtight container for up to a month.