Place 2 cups (160g) of the desiccated coconut and the cashews in a food processor. Blend until finely chopped. Add dates, raspberries and vanilla. Blend until well combined and mixture begins to stick together. Transfer into a medium bowl.

Roll into twenty even-sized balls.

Roll half of the balls in the remaining coconut and other half in pistachios, to coat. Place on a tray and refrigerate for 2 hours, or until firm.

Store in an airtight container in the refrigerator for up to 1 week.