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Place the raspberries, oats, maple syrup, coconut oil, chia seeds and ½ cup (40g) of the coconut in a food processor and process until smooth.
Transfer mixture to a bowl. Cover with plastic wrap. Place in the fridge for 4 hours or until mixture thickens.
Place remaining 10g coconut in a small bowl.
Roll 1 tbs portions of raspberry mixture into balls.
Roll in coconut to lightly coat.
Store in an airtight container in the fridge for up to 2 weeks.