INGREDIENTS:

1 cup apple pulp (this is the leftover pulp after you take out the juice in a juicer. Otherwise you can blend the Apple and strain out the liquid, using the pulp)
1 tablespoon vegan butter (or you can use organic shortening)
1 cup dates, washed and cut into small pieces
2 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
1/2 cup soy milk

METHOD:

Soak the dates in the soy milk for thirty minutes.

Melt the butter on medium low heat.  Add the apple pulp and let cook for 10 minutes or until it is very soft. Keep stirring in between.

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Add in the soaked dates and let cook on low heat for 5 to 7 minutes.  The dates will melt into the mixture and when you touch it, it shouldn’t be sticky on your fingers.

Add in the pumpkin seeds and sunflower seeds and mix well.

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Remove from stove and let it cool. Once cool, roll the mixture into a truffle size ball. They should look like this. They are ready to eat or can be dipped in chocolate for an extra sweet treat.

FOR CHOCOLATE SAUCE:

3/4 cup allergy friendly, gluten free , dairy free, nut free chocolate chips. I used Enjoy Life brand
1/4 cup soy milk

METHOD:

Mix the milk and chocolate in a microwave safe bowl. Heat in the microwave for one minute  and then mix well.

Dip either half the ball or the entire ball into the chocolate and then remove. Let it dry on wax or parchment paper. It is now ready to eat.

These energy balls should be stored in an airtight container in the refrigerator.

Note:  Allergy Friendly, Vegan, Gluten-free, Nut Free and Dairy Free.