Directions for energy balls:

1. Start by adding rolled oats and oat milk into food processor. This allows the oats to absorb a bit of liquid.
2. Next, add all the remaining ingredients and process until everything is well incorporated. The dough should be grit, if you like firmer and chewier balls. Should you be after softer/moister balls, add a bit more plant milk – enough to let the mixture form a dough ball while processing.
   P.S. You might have stickier result with the same amount of ingredients depending on how absorbent the oats are and how runny your nut butter is. However, this is totally alright as the balls will become a bit dryer in the fridge.
3. In case you don’t have a food processor, take a large bowl and mix together all the dry ingredients. Then, in a smaller bowl, combine nut butter and oat milk, adding milk to butter gradually to avoid lumps. Finally, pour the liquids onto dry ingredients and, using your hands, mix and press the batter until everything is well incorporated.
4. Then, form energy balls between your palms, about 1 heaping tablespoon (25 grams, 0.9oz) each. In case of grit dough, press each portion down with a spoon to make it stick together faster and avoid crumbling.
5. Chill the energy balls in the fridge for at least an hour and enjoy! Keep them refrigerated.

Directions for coating the balls:

1. Optionally, in a double boiler, water bath melting dish, or microwave oven, melt some dark chocolate. I’d suggest taking about 100-gram (3.5oz) bar to be able to coat the energy balls conveniently. You’ll have leftovers though. Let it cool a bit to make it thicker. If you don’t have a double boiler or microwave oven, simply put a fitting heatproof bowl with chopped chocolate onto the mouth of a saucepan filled with hot water. Stir occasionally as the chocolate melts.
2. Next, one-by-one, drop each ball into melted chocolate and, using a spoon or fork, coat it well. Then, with the help of the fork, lift it up, let the excess chocolate drip back into the bowl and place the truffle onto plate. To have a thicker layer of chocolate, let the first coating firm up a bit and coat them once more. You may repeat this process for as many times as you like. If you see that your energy balls are sitting in a pool of melted chocolate, you may consider transferring them to another plate using the help of two forks.
3. Finally, refrigerate the balls for at least an hour before serving. For a festive look, I sprinkle some beetroot powder and/or cacao powder on the chilled chocolate coated balls.