To prepare the raspberry cream filling, remove the thick white coconut cream from a chilled can of full-fat coconut milk. You should have about 1/2 cream and about 1/2 liquid coconut milk. Save the coconut milk for oatmeal, smoothies, soups, etc.

Add the coconut cream to a bowl or stand mixer along with the maple syrup, coconut butter, and vanilla. Whip with a handheld beater or stand mixer until soft and fluffy, similar to a whip cream texture. Add the raspberries and whip again until fully combined. Place in the freezer to chill until firm but not completely frozen, about 15 minutes.

Once the raspberry cream is firm, form into balls with your hands and place on a parchment-lined baking sheet. Alternatively, you can use silicone moulds and place the raspberry cream directly into the moulds. Then place the moulds or formed balls into the freezer until fully frozen, about 2 hours.

Prepare the chocolate coating by adding the melted coconut oil, cocoa or cacao powder, and maple syrup to a small bowl. Whisk until combined.

Remove the frozen raspberry cream balls / moulds. Dip each raspberry cream ball into the chocolate coating and return to the lined baking sheet. Once you have coated each ball once, coat a second time. Drizzle any remaining chocolate over top. Place in the fridge to set, about 1 hour.

Store these chocolates in the fridge for up to a week or freezer for up to a month. If you store them in the freezer, allow them to thaw before enjoying.