Place raspberries, cashew butter, coconut oil, stevia, extract and salt into a food processor and process until smooth.

Use a cookie scooper to make 24 truffles, press in 1 raspberry into the center of each.

Place on a parchment lined baking sheet and freeze for 30 minutes.

Melt chocolate to coat truffles, by placing in a microwaveable bowl for 30- 60 seconds, stir until smooth.

Use a skewer to place one truffle at a time into melted chocolate.

Tap off excess chocolate and place back on baking sheet.

Drizzle with a little more chocolate if desired.

Keep refrigerated.