Add the shredded coconut, freeze-dried raspberries, almond flour, maple syrup, and salt to a food processor and pulse.
Divide and roll the mixture into small round truffles (7-8g). Chill in the fridge or freezer.
Melt carob chips (about 1 cup). If using a different brand of carob chips or chocolate add a small amount of coconut oil (about 1/4 teaspoon) until you get the consistency you want. Australian Carob Company’s carob chip does not require extra oil. Just melt them in a double boiler.
Dip truffles in the carob or chocolate. Use a fork and let the extra melted carob drip off the truffles before placing them on parchment paper. Let chill in the fridge.