Line a plate with parchment paper. Lightly oil with cooking spray. Set aside.

In a food processor with the S blade attachment, add all the ingredients and process on medium-high until it comes together into a sticky, fudgy chocolate batter.

You may have to stop the food processor, scrape down the sides of the bowl, and repeat to form a consistent batter. If too dry, add 1-2 teaspoons extra almond milk to help the food processor blend ingredients together. The batter should be sticky and fudgy.

Pulse in dark chocolate chips if used.

Oil hands with coconut oil, scoop out the batter with a small cookie dough scoop and roll the batter between oiled hands to shape bites.

Repeat until no more batter is left, you should be able to form 12 brownie balls with the recipe.

You can keep the balls with no toppings or roll each ball into melted dark chocolate. If so, place the plate with the energy balls in the freezer while melting the chocolate.

In a microwave-safe bowl, melt chocolate chips and coconut oil until fully melted and shiny.

Use two forks to dip the brownie bites into the melted chocolate then release on the prepared plate.

Freeze the plate for 15 minutes or until the chocolate is hard. Serve with a pinch of sea salt flakes.

Store the brownie balls for up to 2 weeks in the fridge, in an airtight container, or freeze up to 2 months in zip bags. Thaw in the fridge the day before.