Start by placing frozen raspberries, chia seeds, water, and arrowroot powder in a saucepan over medium heat. Stir occasionally while the mixture cooks and thickens into a jam-like texture. Continue cooking for about 10–12 minutes until it becomes glossy and thick. Let it cool slightly before using.

In a mixing bowl, combine cocoa powder, maple syrup, nut butter, oat flour, almond milk, and vanilla extract. Stir everything together until you get a smooth, thick brownie-like batter. The mixture should be soft enough to roll but firm enough to hold its shape.

Roll the brownie mixture into small balls or press it into silicone ice cube molds for uniform shapes. Place them in the freezer for about 30 minutes so they become firm. Chilling makes it easier to assemble the layered bites later.

Take each Medjool date and gently flatten it with your fingers to create a small base. This helps support the brownie layer and prevents the bites from falling apart. Arrange the flattened dates on a tray so they are ready for assembling.

Place one chilled brownie piece on top of each flattened date. Add a spoonful of raspberry jam over the brownie layer. Make sure the jam sits evenly on top so every bite gets the fruity flavor.

Place the assembled bites in the freezer for about one hour. This helps the layers stick together and makes dipping them in chocolate much easier. The cold temperature also prevents the chocolate coating from melting the layers.

Melt chocolate chips with coconut oil in a small bowl until smooth. Dip each chilled bite into the melted chocolate, coating it evenly. Place the coated bites in the refrigerator for about 20 minutes until the chocolate hardens.