Place a sheet of wax paper or parchment paper on a baking tray.

Add the freeze dried raspberries to a blender, food processor, or coffee grinder. Pulse until they’re a fine powder. Transfer to a medium bowl.

Add the fresh raspberries and water to a blender or food processor. Pulse until they form a smooth purée. Add them to the bowl with the freeze dried raspberries, and stir until they’re thoroughly combined. Stir in the salt and liquid stevia until thoroughly combined. Add in the oat flour, stirring until just incorporated.

Working with a small amount of the mixture at a time, roll into a bite-sized sphere. Place on the prepared baking sheet. Repeat with the remaining mixture. (Rub your fingers and palms with a little neutral-tasting oil first if it sticks to them! If the mixture is too dry to roll, then see the Notes section below.)

Place the dark chocolate into a microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir for 1 minute. Continue to heat for 10-second intervals, stirring for 1 minute between each, until the chocolate has completely melted. (I highly recommend keeping it warm while you assemble your truffles! See the Notes below!)

Working with one filling sphere at a time, carefully dip it in the melted chocolate using two forks, and let the excess drip off by rocking it between the two forks. Place back onto the wax paper. If using the flaky sea salt, sprinkle a small amount on the top of the dipped truffle (see Notes!). Repeat with the remaining chocolate and filling spheres.

Once all 24 truffles have been coated, place them in the freezer for 5-10 minutes (or the refrigerator for 15-20 minutes) or until the chocolate has hardened. Store in the refrigerator until ready to eat.