Pulse all ingredients except the almond milk/coconut milk in a food processor until finely chopped. Add the milk a couple tablespoons at a time and continue processing until a sticky dough forms.
Transfer fat ball mixture to a sealable container and refrigerate at least 2 hours.
Roll balls out of the fat ball mixture and transfer to a zip lock bag or sealed container. Keep in the refrigerator for up to 10 days or in the freezer for up to 2 months.