In the bowl of a food processor or a high-powered blender (I used my Vitamix), combine all of the ingredients except for the freeze-dried raspberries. Pulse for about 1-2 minutes, until the mixture starts to break down. It will first become powdery and will stick together, but still be crumbly.
Keep processing until the oils start to release a bit and the mixture sticks together easily - just be careful not to over process or you’ll have nut butter. If your mixture seems a little dry, you can use a little extra coconut oil to help it come together.
Once the mixture is sticking together well, pulse in the crushed freeze-dried raspberries and dark chocolate, just to incorporate them. You can also stir them in if the mixture seems too thick.
Use a small cookie scoop (I use this one, which holds 2 teaspoons) or a tablespoon scoop to divide the mixture into equal pieces. Use your hands to roll into balls and place on a plate or in a storage container.
Store in an airtight container or a zip-top bag in the refrigerator for up to 2 weeks or freezer for 3 months.