Beetroot contains valuable nutrients that can help support detoxification, lower blood pressure, fight inflammation and enhance exercise capacity. It is naturally sweet, so it can be used to partially or completely substitute sweetener in sweet recipes. It compliments chocolate really nicely, and I have used it for cakes and cake balls before. This time I made truffles. They are free from gluten, dairy and refined sugar. It also contains a good amount of protein, as I added some protein powder.
There are plant and animal-based protein powders, so you can use what you have on hand, or what your personal diet requires.
The mixture is sticky but you can roll them with hands easily after you keep them in the fridge for about 30 minutes to firm them up. This recipe uses coconut flour as it helps to absorb extra moisture, otherwise you can use almond flour and you may need to increase the amount by 1-2 tablespoons.