Add the coconut milk to a large glass bowl and microwave until very warm, but not boiling. This can also be done over the stove.

Immediately add the dark chocolate and cover with a plate. Let sit for 5 minutes to melt then stir until smooth. If there’s any unmelted chocolate left, microwave on 10 second intervals until completely melted.

Place in the fridge to chill for about 1 hour, or until firm. 

Place the freeze dried raspberries in a sealable plastic bag. Gently tap with a rolling pin or other heavy object until finely crushed. Spread onto a plate.

Use a tablespoon or small cookie scoop to scoop the chocolate mixture. Use your hands to roll into small balls then toss with the strawberry dust to coat.

Enjoy immediately or store in the fridge for 5-6 days in an airtight container. For best texture, allow to come to room temperature before serving.