• 3/4 cups shredded coconut, plus more for topping
  • 1/2 cup fresh raspberries
  • 1/2 cup raw almonds
  • 1/3 cup dates, pitted
  • 1/4 cup almond butter


  1. Add all the ingredients remaining to the food processor.
  2. Process on high speed until the ingredients are evenly processed and stick together.
  3. Scoop out approx. 1 tablespoon of the mixture and roll it into a ball using your hands.
  4. Press the ball into the coconut, coating all sides.
  5. Place the ball on a baking sheet lined with parchment paper.
  6. Repeat with the remaining raspberry mixture, making 8 balls.
  7. Place the baking sheet in the refrigerator for 15-20 minutes to harden.