Chocolate Beet Bites

Recipe From: Shae Johnson
**Update 2/14/18: After having made this several times now, I've found that it is very important to let the combined mixture refrigerate for several hours or overnight before forming into balls. It makes it so much easier to form the balls when the consistency is a little firm and cold. Also, I often double this recipe with success.    

This is actually a recipe Chelsea recommended to me back from the Lewis Family Challenge in January. I've made it a handful of times now since Mark often requests it. A couple of pointers for this recipe:

I usually stick the warm beet mixture in the fridge until it has cooled to form it into balls. I have found it is easier that way. 

There are a couple of different ways to cook beets for this recipe. Boil or cook them in the oven. I have been cooking mine, so this is how I do it: Wash them thoroughly, and cook them individually wrapped in aluminum foil in the oven for 45-60 minutes at 375 degrees. (I try to do this when I am already cooking something in the oven for dinner.) When it is done, make sure to peel off the outer layer, (I admit this gets a little messy, so you have been forewarned.) Then, add one beet to your recipe. If you don't want to go through the hassle of washing and cooking fresh beets, they sell prepackaged ones, but I can't vouch for the canned ones, and probably wouldn't recommend them for this recipe. 

Ingredients

1 small cooked beet 

1/2 cup of

rolled oats

1/2 cup of nut butter of choice

2 pitted dates

1/4 cup of honey

1 tsp of chia seeds

1 tsp cocoa powder

Coconut flakes (for topping)

Instructions

Mix all ingredients (minus coconut flakes) in a food processor until blended.

Roll into small balls and top with coconut flakes.

Store in refrigerator.