Simmer the raspberries in a small pot on medium - low heat for roughly 10 minutes until they have reduced to half their initial weight. Stir often to prevent burning.
Put the reduced raspberries in a medium bowl and add the almond meal, melted coconut oil, ground flax seed, honey and lemon juice. Stir to mix well.
Place the raspberry mixture in the freezer for 20 minutes .
Once the raspberry mixture has solidified a bit, scoop out a tablespoon sized amount and roll into a ball. Place balls on parchment paper to prevent sticking.
Let the Raspberry Bliss Balls rest in the freezer for about half an hour before consuming or moving onto the optional chocolate step.
Optional: Melt chocolate and coconut oil in a double boiler, mixing regularly.
Dip each Raspberry Bliss Ball into the chocolate and place back on the parchment paper. Let rest in the freezer for an additional 15 minutes before enjoying.
They will keep in the fridge for 3 days or store in the freezer for 3 months in an airtight container.