Add the chopped chocolate and coconut cream into a small microwave-safe bowl. Microwave for 15 seconds, stir. Microwave an additional 15 seconds, stir until smooth. (If you prefer, you may melt the chocolate and coconut cream in a double boiler).
Refrigerate the chocolate mixture for 20 minutes or until thickened.
Coat each raspberry into the melted chocolate. Place on waxed paper or parchment paper. Spread any remaining melted chocolate around each raspberry. Chill for 30 minutes.
Gently roll the truffles between your hands until they are smooth. Roll in powdered erythritol, if desired.
Notes
Nutrition: The nutrition facts are for one truffle. There are 3.1 NET carbs per serving.To Store: Place the raspberry truffles in a sealed container and keep them in the fridge. They will last 4-5 days.To Freeze: Put them in an airtight container and freeze for up to 2 months. Defrost in the fridge or on the counter for a few minutes, then enjoy.