Prep your chocolate. Chop the dark chocolate into small, even pieces and place it in a heatproof bowl. Smaller pieces melt more smoothly and help prevent graininess.

Warm the cream. In a small saucepan, gently heat the coconut cream with butter over low heat until just steaming. Do not boil. Stir in the vanilla and a pinch of salt.

Make the ganache. Pour the hot cream mixture over the chopped chocolate. Let it sit undisturbed for 2 minutes, then whisk from the center outward until glossy and smooth.

Sweeten and test. Whisk in the powdered sweetener a little at a time. Taste the ganache. Adjust sweetness to your preference, keeping in mind the raspberries add tang. The mixture should be pourable but thick.

Add raspberries. Fold in most of the crushed freeze-dried raspberries, reserving a couple tablespoons for coating. Stir gently to keep some ruby-speckled texture.

Chill to set. Cover the bowl and refrigerate for 60–90 minutes until the ganache is firm enough to scoop but not rock-hard. If it gets too firm, let it sit at room temp for 10–15 minutes.

Set up coatings. Place cocoa powder, crushed raspberries, chopped nuts, and/or coconut in separate shallow bowls. Line a tray with parchment.

Scoop and roll. Using a small cookie scoop or teaspoon, portion the ganache into 1-inch mounds. Roll quickly between your palms to form smooth balls. Work in batches to keep the mixture cool.

Coat for finish. Roll truffles in cocoa powder for a classic look, crushed raspberries for color and zing, or nuts/coconut for crunch. Mix coatings for variety.

Final chill. Arrange coated truffles on the tray and chill 20–30 minutes to set. Then transfer to an airtight container.