Place fresh raspberries on parchment-lined baking dish and set in freezer for one hour or until frozen.

Meanwhile, stir coconut butter, coconut oil and vanilla extract in a small pot on medium heat.

Stir occasionally to help all ingredients fully melt.

Remove the raspberries from the freezer and place in a blender.

Pulse several times until a crumbly mixture forms.

Add the raspberries to the pot with the coconut butter and stir to incorporate well.

Spoon the mixture into the silicone molds.

Use a knife to flatten and smooth.

Place in the freezer one hour or until the coconut drops are solidified.

Remove from the freezer and pop the drops out of the molds to serve.

Keep in the refrigerator for up to 10 days or in the freezer for 30 days