In a food processor, combine the dates, raspberries, and 2 tablespoons of water. Process until well-chopped (30 seconds), scraping down the sides a couple times.

Place the raspberry mixture in a small pan and simmer over medium-low heat for about 5 minutes, stirring constantly. You want to thicken it a bit.

Melt the coconut oil and add it, along with the vanilla, to the raspberry mixture.

Transfer the mixture back to the food processor and add 3 tablespoons of cocoa powder. Process until a smooth chocolatey mixture is formed. (Note: You can add an additional tablespoon of cocoa powder if you prefer a dark chocolate flavor.)

Refrigerate the mixture for about an hour, or until it has solidified enough to scoop. I like to separate it into 2-teaspoon portions in a mini-muffin tin before refrigerating. A bowl will work too.

Scoop out 2-teaspoon sized portions and shape into balls. Place the remaining cocoa powder on a small plate and roll the balls in the cocoa powder (if desired).

Store in the refrigerator.