1

In a small saucepan, combine the chocolate chips, coconut milk, vanilla extract and cinnamon over medium-low heat. Cook, mixing often, until the chocolate has melted and the ingredients are completely combined.

2

Transfer to a bowl and allow to cool for 10 minutes. Cover with plastic wrap, the wrap touching the top of the chocolate. Place in the fridge to set for 2-3 hours.

3

Once the mixture is firm pour the cacao powder, crushed pistachios and crushed freeze-dried raspberries into 3 separate bowls.

4

Roll the mixture into tablespoon sized balls, then roll in the cacao powder, pistachios or freeze-dried raspberries. Store in the fridge, allowing them to sit for 10 minutes at room temperature before serving.