First make the raspberry puree. Wash and drain raspberries well, and mash the with the fork. Add sugar, and let them stand for a few minutes. Process the in a blender and strain trough a sieve to remove seeds. You should have 200ml of raspberry puree. Add liquer to it and set aside.
Melt the chocolate with coconut oil until mixture is smooth. Add raspberry pure and mix well. Cover with plastic wrap and place in the fridge for a few hours. Using melon baller scoop chocolate mixture onto the sheet pan lined with parchment paper. Shape truffles into balls by rolling them between the palms of your hands. They do tend to melt fast when they are in your hands. I chilled my hands few times during rolling under cold water.
You have few options for decorating truffles. If you dont have time, you can just roll them into the cocoa powder, powder sugar, or nuts. I glazed them with tempered chocolate, and decorated them with milk chocolate