In a large bowl, thoroughly mix together all ingredients until well-combined (you may need to use your hands). If it’s not binding well, add an extra tablespoon of almond butter.
Spoon about 1 tablespoon of the mixture, roll into a ball, and place on a baking sheet lined with wax paper. Repeat until you run out and refrigerate the balls for at least 30 minutes. Store in an airtight container for up to a week–I like to pre-portion them out into twos for the week!