In a small saucepan, combine frozen raspberries, water, chia seeds, and arrowroot powder. Cook over low heat while stirring frequently for about 5-7 minutes, or until the mixture thickens and becomes jam-like.

In a large mixing bowl, combine cocoa powder, oat flour, maple syrup, almond butter, almond milk, vanilla extract, and melted coconut oil. Stir everything together vigorously for about 2-3 minutes until a thick and fudgy brownie dough forms.

Using your hands, take the brownie mixture and either press it into silicone molds or roll it into bite-sized balls. Aim for about 1/2-inch thickness for uniform bites.

Flatten Medjool dates slightly. Spread each flattened date with a layer of the prepared brownie mixture, smoothing it out evenly.

Once the brownie layer is set on the dates, generously dollop the cooled raspberry jam onto each brownie layer. Sprinkle chocolate chips over the raspberry jam.

Place the assembled Raspberry Brownie Date Bites in the freezer for about 30 minutes to firm up.

Once frozen, transfer your Raspberry Brownie Date Bites to an airtight container. Store them in the fridge or in the freezer.