1 ½ cups shredded unsweetened coconut, divided
1/2 cup fresh raspberries
1/2 cup raw almonds
4 Medjool dates, pits removed
1/4 cup dried cranberries
1/4 cup almond butter

Add ½ cup of the coconut to a food processor and process until it’s a fine crumb texture. Remove the coconut and set aside.

Add ¾ cup of coconut and the remaining ingredients to the food processor. Process on high speed until the ingredients are mixed well. Scrape down its sides and press down the mixture as needed.

Roll into balls using about a tablespoon of the mixture. Roll balls in a little coconut, coating all sides. Repeat with the remaining raspberry mixture, making 16 balls. Refrigerate for 2 hours before serving. Store in a sealed container in the refrigerator.