Place frozen raspberries and water in a blender and puree until smooth (about 30 seconds on high).
Add maple syrup (if using) and chia seeds to the blender and then use a wooden spoon or rubber spatula and mix well to combine.
Cover the blender and refrigerate for 30 minutes until it thickens to a coulis consistency.
Pour into mason jars and refrigerate for a quick and easy breakfast option.
Makes 6 8oz jars and will keep for 5-7 days.