Line a muffin tin with 10 liners.
Whisk together the peanut butter, honey, cinnamon, and coconut oil
Fill each cup with 1 heaping tb of the mixture and place in the freezer for 10 minutes.
Next, make the filling, by mashing together the raspberries and chia seeds in a small bowl. Remove the muffin tin from the freezer, and spoon the raspberry filling evenly among the ten cups.
Pour the remaining peanut butter mixture on top to cover, and freeze for an additional 30 minutes.
Keep these stored in the freezer and pop them out when ready to eat!