Combine oats, flax, almond flour, and ½ cup of shredded coconut in a food processor. Pulse in short bursts until combined and broken down into small bits.
Add coconut oil and agave nectar. Pulse in short bursts to combine.
Add frozen raspberries. Pulse in short bursts to combine and create a batter with texture.
Test the batter. If it's not sweet enough, stir in another tablespoon of agave nectar. If it's too wet, stir in another tablespoon of ground flax or some more shredded coconut.
Use a cookie scoop to portion the batter into equal sizes. Roll these into balls and roll the balls in the remaining shredded coconut.
Store in an airtight container in the fridge for up to 7 days.
Notes
PROTEIN BOOST: Increase the protein content by adding a tablespoon of vanilla protein powder.BONUS: Add a few tablespoons of mini chocolate chips for flavor and texture.