In a medium bowl, mash your raspberries with a fork until it's a puree. Add remaining ingredients and mix everything together well.
As I stated in the notes, you may need to add more oats or protein powder to get a consistency that is easy to roll. Everyone's raspberries are going to be different, so feel free to add more to ensure the balls roll in between your hands, and stay together.
Place balls on a cookie sheet lines with parchment.
Freeze balls until solid. Approximately 1 hour.
While they are freezing, melt your chocolate either in a double boiler or in the microwave. Stir in coconut oil and mix well.
Finally, using a fork, dunk each raspberry ball into the chocolate, shaking off the excess. Set them back on your tray. Drizzle with any leftover chocolate.
Store in freezer for up to 3 months.