• Combine the coconut milk, coconut, sweetener and coconut oil by hand or in a food processor until well combined. If using a Thermomix blend 10 seconds, reverse speed 3. The mixture should be moist but hold together when pressed.
• Press the coconut mixture firmly around the frozen raspberry and place on a  tray or plate lined with baking paper.
• Place on a baking tray or baking sheet lined with baking paper and pop in the freezer for 15 minutes or more.
• Whilst they are freezing, make some raw chocolate (recipe here) or melt regular dark chocolate by breaking it up and placing it in a ceramic or glass bowl sitting on top of a pot of just boiled water. Stir until it's melted.
• Remove the coconut covered raspberries from the freezer and coat in the chocolate (use two forks to move the truffles around in the chocolate to coat them).
• Place back on the tray and pop back in the freezer for 5 minutes until set.
• Dunk again for a second coating of chocolate. If using raw chocolate, mix it well again in case it has begun to separate and dunk them again so they should be well coated.

Store

• Set and store in the freezer until you are ready to gobble them up.
• If using the raw chocolate to coat - as with any raw chocolate treat, these will melt and fall apart at room temperature. For a more stable treat, coat them in melted dark chocolate.