*First thing* If your coconut butter is hard, put the jar in a pot or bowl of hot water to let the coconut butter soften for about 15 minutes before you start.*

Put your truffle filling ingredients, the coconut butter, the raspberries and the maple syrup together in a food processor with the S-blade and process until smooth and well blended (you may need to stop and scrape the sides a couple times)

When the filling is done, scoop out balls with a small ice cream scoop onto a parchment paper lined pan and put those in the freezer

Give them at least 15-30 minutes to firm up well

When you remove the balls from the freezer, stick a toothpick in the top of each of them for dipping purposes

Melt your chocolate chips/almond milk mixture in a metal bowl over a pot of simmering water - NOT allowing the bowl to touch the water. Keep stirring as they are melting until you get a very smooth consistency and then turn off the heat

Take each frozen ball and dip in the melted chocolate using a spoon to help get them completely covered

Place each chocolate coated ball back on a parchment lined pan, remove the toothpicks and put them all in the freezer for an hour or so

After they're frozen, remove from the pan and put in an airtight container and store in the freezer.

Remove from freezer a few minutes before serving

Makes approximately 24 truffles