To make the bliss balls: Add the cashews and coconut to a food processor and process until it forms coarse crumbs. Add the rice malt syrup and coconut oil to and process until combined.
Using wet hands, gently wrap about 2 tablespoons of the bliss ball mixture around each raspberry making sure there are no gaps otherwise the raspberry may leak. Place balls on a lined plate or tray and set aside in the freezer.
To make the chocolate: If you're making your own chocolate, melt all ingredients in a small saucepan or in a double-boiler over low heat. Use an immersion blender to fully emulsify the mixture so the oils are fully combined with the rest of the ingredients. If you're using store-bought chocolate, melt it in a saucepan or in a double-boiler over low heat.
When the balls are firm to the touch, remove from the freezer. Using a fork, quickly dip each ball in the chocolate then toss in the coconut. Return the balls to the freezer for at least 10 minutes to allow the chocolate to set.
Store bliss balls in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. The bliss balls can be kept at room temperature for 1 day.
* Or use ½ cup (50g) chopped store-bought vegan chocolate