Wash and cut out pit of peaches.

Put peaches into a blender and blend till smooth and chunks are gone.

Take fine mesh strainer and medium pot, pour the blended peaches into the fine mesh strainer over pot.

Take a spoon and press juice through strainer till most of the liquid is out.

Should be about a cup if not quite a cup, add water to make up the difference, add in maple syrup.

Place on stove and heat on medium heat till starts to lightly boil.

Take off heat and whisk in gelatin till dissolved, add in tapioca and whisk till combined. Add in chia seeds and combine.

Pour into a 7x5x1.5 inch pan and put into fridge for 2-3 hours till firm.

Once it is almost done melt chocolate in a microwave safe dish for 20 second intervals 4 times stirring in-between till melted.

Take peach Jellow out of pan with a flat spatula and cut evenly into squares. Put 5-6 squares at a time in chocolate. Place on a small cookie sheet with parchment paper.

Repeat till all squares are covered with chocolate, place in freezer for 3-4 minutes till chocolate is hard.