Make the Ganache: In a small blender, add freeze-dried raspberries and pulse until powdery with little crumbles.

Place a heat-proof bowl over a pot full of hot water to make a double boiler. Add cashew butter, cacao butter, and salt in a bowl and mix until combined. Stir in maple syrup and coconut cream and mix until creamy and smooth. Stir in crushed raspberries.

Line a cookie sheet with parchment paper.

Make the Coating: In a small heat-proof bowl, combine dark chocolate and coconut oil. Melt them together using a double boiler or microwave. If using a microwave, heat in 30-second intervals, stirring after each, until the mixture is smooth and fully combined.

Use a fork to dip the ganache balls into dark chocolate and coat them entirely. Carefully place them on the prepared cookie sheet.

Sprinkle the crushed freeze-dried raspberries on top(optional). Refrigerate until the chocolate coating is set. Store them in the fridge if not enjoying immediately.