Add all fat ball ingredients to a food processor and process until well combined and a sticky dough forms (Note: if your mixture is crumbly, add 2 to 5 tablespoons unsweetened almond milk, coconut milk, or water, until the sticky dough forms). Transfer mixture to a sealable container and refrigerate at least 2 hours.
Roll fat ball mixture into balls and store in a zip lock bag or sealable container. Store in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
*You can replace the sunflower seed butter with any nut butter