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 it reaches a fine, crumbly texture, about 30 seconds.

Drizzle in 2 tablespoons of melted coconut oil and 3 tablespoons of agave nectar to the oat mixture. Pulse again for about 30 seconds until everything is well incorporated.

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

Taste the mixture; if you'd like it sweeter, add more agave nectar. For a denser texture, include additional ground flaxseed or shredded coconut.

Using a cookie scoop or your hands, roll the mixture into balls, roughly the size of a tablespoon. Place on a tray lined with parchment paper.

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

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