Combine raspberries and sweetener in a small bowl and stir together mashing up raspberries.
Combine the PBFit powder and water in a small bowl and stir together until creamy.
In a mini muffin pan lined with paper wrappers spoon about 1 Tbsp of melted chocolate into the bottom of each cup.
Spoon about 1 tsp of Creamy PBFit into each cup then top with about 1 tsp of raspberry mixture then top with remaining melted chocolate. Place in the freezer for about 10 minutes until set. Remove the paper wrapper.