Place the dates in a small bowl and pour boiling water over them. Let them sit for 10 minutes, then drain.
In a food processor, blend the cashews, softened dates, almond milk, raspberries, honey, and cocoa powder until well combined.
If you have truffle molds, fill them with the mixture. If not, you can shape the mixture into small 1-inch balls. Place the truffle molds in the freezer or on a baking sheet lined with parchment paper for at least one hour.
While the truffles are setting, place the frozen raspberries in a ziplock baggie. Using a rolling pin, gently roll them out to crush them slightly. Set them aside for garnish.
In a small bowl, combine the coconut oil and chocolate chips. Microwave the mixture for about two minutes, or until the chocolate is melted. Stir well to combine.
Dip each truffle ball into the melted chocolate, making sure they are fully coated. Place the coated truffles on a plate or parchment-lined sheet.
Sprinkle shredded coconut over the top of the truffles.
If desired, place a rolled-out raspberry on top of each truffle for an additional burst of fresh raspberry taste.
Allow the chocolate to set and the truffles to dry.
Once set, store the truffles in the refrigerator.