Combine all ingredients except for the almond milk and roughly mix with a spoon.
Add the almond milk until all ingredients bind together and form a kind of dough.
If you own a kitchen scale roll the dough into little balls weighing between 23-25 grams. If you don’t have a kitchen scale you can estimate and make all the balls about an inch in diameter.
The batch should yield between 24-28 balls depending on the size. Store in an airtight container in the fridge, they can last up to three weeks or more in the fridge.