1
Mix the coconut, pistachio, raspberries, dates, peppermint, and vanilla in a food processor.
2
Take out in a bowl, and make small balls with the composition. Even if it seems crumbly, it will stick together. Put them in the fridge for 1 hour.
3
Warm the chocolate in a small saucepan, on very low heat, until melted. Coat the truffles in the melted chocolate and sprinkle with the three toppings: raspberries, coconut, and pistachio.
4
Refrigerate before serving, or freeze.