In a food processor, combine the rolled oats, ground flaxseed, almond flour, and ½ cup of shredded coconut. Pulse until fine and well combined, about 30 seconds.

Add the melted coconut oil and agave nectar into the dry ingredients. Pulse again until smooth, about 15-20 seconds.

Gently fold in the frozen raspberries, pulsing the food processor until fully mixed, about 15-20 seconds.

Taste the mixture and sweeten with additional agave nectar if necessary. If it's too wet, gradually mix in more flaxseed or coconut.

Using a cookie scoop, portion out the mixture and roll into balls about 1 inch in diameter. Roll each in the remaining shredded coconut.

Place the finished bliss balls in an airtight container and store in the fridge for up to 7 days.