Line a muffin pan with liners.

Melt the coconut milk, coconut butter, coconut oil, and cacao butter in a saucepan.

Add in the vanilla extract and stevia, and mix well (you might need a whisk).

Pour the mixture into muffin liners. Crumble the freeze-dried raspberries on top.

Place in the fridge to set for 2-3 hours.