Place the raspberries in a pan with a splash of water on a medium heat. Cover and bring to boil. Turn to a simmer once the fruit starts to bubble. Add the chia seeds, coconut sugar and cook the jam on a low heat for about 20-25 minutes (until it becomes gloopy and thick).
Don’t worry if it’s slightly runny when still hot, it will thicken up during the cooling process.
Blend the oats until you have a flour like consistency. Transfer the oat flour into a bowl, add the ground almonds and Udo’s Beyond Greens Powder; combine everything well. Then add the agave nectar, vanilla extract and mix well. At this point you should have a sticky and solid dough.
Roll it into balls. With one of your fingers press down into the ball to make a small dent. Put about ½ a teaspoon of raspberry jam in the hole and close back the ball with your finger. Roll all the balls on the shredded coconuts, refrigerate them for a couple of hours and enjoy!