In a food processor, combine 1 cup of rolled oats, 1 tablespoon of ground flaxseed, ½ cup of almond flour, and ½ cup of shredded coconut. Pulse until crumbly, about 30 seconds.

Drizzle in 2 tablespoons of melted coconut oil and 3 tablespoons of agave nectar. Pulse again for about 30 seconds or until well incorporated.

Gently add ¾ cup of frozen raspberries to the food processor. Pulse in short bursts for about 5–10 seconds, allowing some chunks for texture.

Taste the mixture and adjust sweetness as desired; add more agave nectar or extra flaxseed/coconut if preferred. Pulse briefly to combine.

Using a cookie scoop or hands, roll small portions of the mixture into balls (about the size of a tablespoon) and place on parchment-lined tray.

Roll each ball in the remaining ¼ cup of shredded coconut for an outer layer.

Transfer bliss balls to an airtight container and refrigerate for at least 30 minutes to firm up.