To make the bliss balls: Add the cashews and coconut to a food processor until it resembles coarse crumbs. Add the maple syrup and coconut oil and continue to process until combined.
Wet your hands and gently wrap about 2 tablespoons of the cashew nut mixture around each raspberry. Make sure the raspberry is fully wrapped to avoid any leaking of juice from the fruit. Place balls on a tray lined with baking paper and set aside in the freezer.
To make the chocolate layer: Over low heat, melt all ingredients in a small saucepan. Use a stick blender to fully emulsify the mixture to ensure all the oils are well combined with the rest of the ingredients.
Remove the raspberry balls from the freezer. Using a fork, quickly dip each ball into the chocolate mix and 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. Enjoy!