Line a baking sheet or plate that can fit in your refrigerator or freezer with parchment paper. Set aside.

Microwave the chocolate chips with 2 Tbsp (30mL) almond milk for 20-30 seconds or until melted. Stir well and set aside.

Mix the dry ingredients in a large bowl. 

Add the melted chocolate and fold everything together as best you can before adding the remaining milk. 

Continue to work the mixture, pressing down and folding dry ingredients into the moist parts of the mixture. (You'll think you need more liquid but make sure you've mixed everything well before adding any additional liquid. If you do add extra liquid, add 1/2 Tbsp at a time.)

Use your hands to form a large ball with the mixture before breaking it into 8 pieces. Roll each piece between your palms until smooth. (Spraying your hands with cooking spray can help prevent sticking and aid in sprinkle adhesion.) Top with sprinkles and refrigerate.