1In a food processor, pulse the oatmeal until it’s the size of small crumbs.
2Combine all other ingredients except for raspberries and coconut flakes in the food processor, and pulse until well combined.
3Roll the mixture into 1-inch balls, then flatten slightly and place a freeze-dried raspberry in the center before reforming into a ball surrounding the berry. Roll the finished truffles in finely shredded coconut flakes.
4Place in fridge to chill for an hour before serving.
5Store leftovers in the fridge for up to one week in an airtight container, or freeze for up to one month.