Combine the coconut milk, coconut, sweetener and coconut oil by hand or in a food processor until well combined. Thermomix 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.
Pop in the freezer for 15 minutes or more.
Whilst they are freezing, make some raw chocolate (recipe link below) or you could melt regular dark chocolate (about 200grams) by breaking it up and placing it in a bowl sitting on top of a pan of boiling water and mixing 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.