If you want to roll your energy balls in toppings like shredded coconut or chopped pecans, add those toppings to small bowls and set aside.
Line a small sheet pan with wax paper and set aside.
Add all of the ingredients with the exception of the coconut oil to a food processor. Process 20-30 seconds until the ingredients have broken together and look evenly dispersed. Add 1 tbsp of melted coconut oil and pulse until combined.
Use your hands to scoop ~1 tbsp of batter out and roll into a ball. Roll the ball into the topping of your choice and place on the sheet pan. Repeat until all the batter is gone.
Place the sheet pan in the refrigerator and chill for at least two hours. Store the energy balls covered in the refrigerator for up to five days.
