Step 1

Add the freeze-dried raspberries to a food processor (don’t forget to remove any non-edible packets!) and process until a smooth powder forms, 45 to 60 seconds. Let the powder settle for a few moments before opening the food processor again. At this point you can choose to sift the raspberry seeds out of the powder with a metal strainer, but I decided to keep them in.

Step 2

Set up a double boiler on the stovetop, by adding 1-2 cups of water to a large pot, then covering with a large glass bowl and bringing to a boil over medium heat. Add the coconut milk and raspberry powder to the bowl, whisking until evenly combined. Then, add the chopped chocolate and use a spatula to stir the mixture together until the chocolate is 80-90% melted. At this point, use oven mitts to carefully remove the bowl from the heat and continue to stir until all of the chocolate melts.

Step 3

Transfer the bowl to the fridge and allow the chocolate to set for 2 1/2 to 3 hours. You want the mixture to be firm enough to roll into balls without melting.

Step 4

Use a 1-tablespoon cookie scoop or tablespoon to scoop out balls of dough, rolling them in between your hands to form circles. Place the truffles on a parchment paper-lined baking tray, then pop the tray in the fridge while you prepare your powders

Step 5

Add the cacao and/or raspberry powder to a small bowl with a wide base, then individually roll each truffle around the powder until it is evenly coated. Return to the baking tray, place in a storage container, or enjoy immediately! These truffles will keep in the fridge for up to one week, or can be frozen for up to two months.