Cover a medium-size baking sheet with parchment paper.
Then, to a food processor, add the cashews, ground flax seed and cocoa powder. Blend until combined and the cashews are broken into very fine pieces, 20-30 seconds.
Next, add the raspberries, pitted dates, and coconut to the food processor evenly. Process again (eventually, the mixture will most likely form into a large ball). You may need to stop the food processor, scrape down the sides, and re-blend one more time until ingredients are broken up and thoroughly combined.
Then, carefully remove blade from food processor and using your hands, form mixture into balls about 1.5 inch thick (they will be sticky). Place balls on the baking sheet, spaced out evenly. Put the baking sheet in the freezer for 10-15 minutes. This will make it easier to dip into the chocolate (they will keep their form).
Meanwhile, melt the chocolate chips, either using a double boiler or a microwave (see instructions below). To use a double boiler (preferred method- photo below): Add 2-3 inches of water to a saucepan and bring to a boil over medium-high heat. Then set a medium glass, ceramic, or stainless steel mixing bowl on top, making sure the bowl is not touching the water (this creates the "double boiler"). Add the chocolate chips to the bowl and let melt. Note: it's very important not to let ANY moisture or steam touch the chocolate during the melting process so it's best not to stir too much while it's heating. It will gradually melt and you can remove from heat and stir to melt any remaining chocolate chips on top. This process usually takes about 5-10 minutes. Carefully remove the bowl (using a pot holder or towel) and set aside. To use the microwave: Place the chocolate chips in a microwave-safe bowl. Heat on high for 30 seconds; stir. Heat for 20-30 seconds more, stirring after each heating until melted. Do not overcook.
Once the chocolate is melted, use tongs to dip and cover each truffle in chocolate sauce. Drop each truffle onto the baking sheet. Sprinkle with a bit of coarse sea salt, if desired. Note: There should be just enough melted chocolate to cover all of the truffles.
Finally, place the baking pan/truffles back in the freezer and freeze for 15 minutes or more to harden before serving.
Store these chocolate raspberry truffles in an airtight container in the fridge for up to a week. Keep in fridge or freezer before eating as they will melt quickly at room temperature. Makes 18 truffles.