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.