For your raspberry filling, combine your ingredients in a food processor and blitz until well combined into a thick wet paste that holds together if rolled into a ball. Shredded coconut can vary, so add extra shredded coconut if you need to make it thicker and less wet, or add extra coconut oil and raspberries if you need to make it slightly wetter. Be an intuitive cook here. Once you're happy with the consistency of your mixture, roll into snack size balls. I roll them into smaller balls so I can have a nice chocolate to filling ratio.
Lay your rolled raspberry balls out on a baking tray lined with baking paper and place int he freezer to set. This helps when it comes time to cover them in chocolate. Meanwhile, get onto your dark chocolate coating.
Melt your coconut oil and raw cacao butter down in a saucepan on low heat. Add your nut butter and stir until softened and well incorporated. Finally add your raw cacao powder and using a whisk, incorporate into your wet melted ingredients. This will thicken your mixture. Remove from the heat and set aside for 20 minutes or so to thicken at room temperature.
Once your raspberry balls are frozen and your chocolate is room temperature and thickened, using a spoon or wooden skewers, lower your raspberry balls into the chocolate, getting even coverage on the entire ball. Shake off any excess chocolate and place back on the tray. Repeat with your entire mixture.
Place your chocolate covered balls in the fridge or freezer to set. They are best stored in the freezer and enjoyed cold.
NOTE: If following Low Carb, use stevia as your sweetener. If on the Smart Carb Paleo, use maple syrup, honey or coconut nectar in moderation