Place the rolled oats into a food processor and pulse 5 to 7 times until they reach a coarse, sandy texture.

Add the protein powder, almond butter, maple syrup, and vanilla extract to the food processor.

Process the mixture on low speed until a thick dough forms, adding water one tablespoon at a time if the mixture is too crumbly to hold its shape.

Transfer the dough to a mixing bowl and gently fold in the crushed freeze-dried raspberries using a spatula.

Divide the dough into 12 equal portions, approximately 1 tablespoon each.

Roll each portion between your palms to form a spherical ball.

Place the shredded coconut in a shallow dish and roll each ball through the coconut until evenly coated.

Arrange the balls on a parchment-lined tray and refrigerate for at least 30 minutes to firm before serving.