Combine the berrries, water and sweetener in a small saucepan and simmer for about 20 minutes or until the berries have broken down and reduced slightly.
Add remaining filling ingredients and mix to combine. If mixture is really wet you can add some additional coconut.
Select 2 clean chocolate molds of choice- my molds make about 15 chocolates each. Melt 100 gms/3.5 oz of chocolate in a bain marie or in short bursts in a microwave oven taking care not to burn.
Pour about half a teaspoon of chocolate into each mold. Use your hands to swivel the molds around to coat the sides. Using a small brush (I've claimed a paint brush for this purpose), brush the sides of the mold with the chocolate so it builds up. If your chocolate is too hot, it will quickly run down the sides of the mold so you may need to let it cool slightly
Once a reasonable amount of chocolate has built up on the sides, place the molds in the fridge to allow to set until firm.
Melt the additional chocolate in a small bowl and set aside. Remove chocolate molds from the fridge to fill.
Place the berry mixture into a piping bag with a wide nozzle on the tip. Pipe a round into each mold leaving room on the sides for chocolate as well as on the top. If there is too much filling on top, remove excess with a spoon.
Spoon the melted chocolate over the filling to the top of the mold. If necessary, use a metal spatula to wipe off any excess chocolate.
Allow the chocolates to set in the fridge before popping them out of the molds.
Note that if you have any additional berry mixture left over, add it to additional melted chocolate -approximately equal amounts, stir through and make small chocolates or a chocolate bar.
Notes
Cherries (if not concerned about carbs) or strawberries can also be used instead of raspberries.Increase the amount of coconut used if desired but don't make the mix too dry.