Melt the cocoa butter and coconut oil in a double boiler and remove from heat once melted.
Let the mixture cool for 10 minutes, then stir in the raspberry powder, vanilla and salt. Add the sweetener and stir well. Make sure your syrup/sweetener is at room temperature when you add it - so when storing it in the fridge take it out way before you start making the chocolates.
Now take your silicone mould and set it on a tray then carefully pour the mixture into your silicone shapes. For that I usually use a ladle - makes things so much easier.
Transfer the tray with the mould to the fridge for at least an hour so the Summer Raspberry Chocolates can harden. Enjoy!