Put the raspberries and lemon juice into a saucepan over a medium heat. Mash the raspberries as they begin to heat up. When the raspberries have broken down to a saucy consistency. Remove from the heat and allow the mixture to cool a little before adding the chia seeds.
Set out the liners in a mini muffin tin. Melt chocolate with sea salt. Spoon about 1 1/2 teaspoons of the melted chocolate into the bottom. Tilt and twist it around so the chocolate coats the side of the liner and rest it back in the tin. Repeat with remaining papers and refrigerate for 5 minutes to harden.
Remove tin from the fridge then place a teaspoon of chai jam in the center of the hardened chocolate. Top the jam filling with about 1 1/2 teaspoon of melted chocolate, tap on the countertop to flatten out the top.
Transfer to the refrigerator for at least 30 minutes to let the chocolate cups to cool and harden completely. Remove the chocolate cups from the muffin tin and peel off the liner. Top with dried raspberry and enjoy