In a medium sauce pan, add frozen berries and granulated sugar. Stir to combine.
Bring to a boil, stirring occasionally. The juices from the berries will be released and the berries will get soft. Start crushing the berries with a spoon or spatula.
Add the chia seeds and continue cooking for another minute.
Take off of the heat and let cool and thicken completely. Set aside.
In a small bowl, combine peanut butter and powdered sugar and mix thoroughly. Set aside.
In a microwave safe bowl, add half of the chocolate chips, reserving the other half for later. Microwave in 30 second increments, stirring in between, ensuring you do not overheat the chocolate as it will burn and seize. The total time should be about 1.5 minutes.
Line a muffin tin with paper muffin liners. Spoon the chocolate into the paper liners, just covering the bottom of each cup. With the back of the spoon, push some of the chocolate up the sides of the paper liner to create a well in the center. Place the muffin tin in the freezer for 10 minutes, to the chocolate harden.
Once the chocolate has hardened, spoon the peanut butter in the center of each muffin cup. Then top the peanut butter with the chia jam. Place in the freezer again for 10 minutes to allow the filling to set.
Place the remaining one cup of chocolate chips in a microwave safe bowl. Microwave in 30 second increments, stirring in between, until the chocolate is completely melted.
Top the peanut butter and chia jam filling with the melted chocolate making sure it is completely covered. Tap the muffin tin against the counter to level out the chocolate. Return the muffin tin to the freezer for 10-15 minutes, to allow the chocolate to completely harden. Defrost for at least 5 minutes before serving.