In a blender or food processor pulse the raspberries until it becomes a fine powder, set aside. In a medium size bowl cream together the butter, cream cheese and vanilla. Beat in the raspberry powder and powdered sugar until well combined. Let the mixture set in the freezer for 30 minutes.
Scoop out 9-12 even size globs and place on a baking sheet lined with parchment paper. Roll into balls, once the the mixture comes into contact with your warm hands it becomes even more sticky so move quickly! Transfer the baking sheet to the freezer to set for 30 minutes. Near the end of the 30 minutes line a separate baking sheet with parchment paper. Melt the chocolate and coconut oil over a double boiler or in the microwave.
Use a fork or a toothpick to dip the truffles in the melted chocolate and then place them on the clean sheet of parchment paper. Let them set once more in the fridge for 20-30 minutes before enjoying. Store in a container in the fridge for up to 5 days.