1 small beet cooked and then peeled
12 Medjool dates, pitted
1 tsp vanilla extract
1/2 tsp sea salt, plus more to taste
6 tbsp raw cacao powder
1/4 cup oat or coconut flour
3 oz of good-quality, dairy-free dark chocolate
Wash and scrub the beets, trimming the stalk and removing any greens. Wrap the whole, unpeeled beet in aluminum foil and crimp the sides. Roast in an oven at 400°F 40–50 minutes, or until a fork is easily inserted. Check every 20 minutes so it’s not overcooked. Allow beet to cool completely before peeling. Soak the dates in hot water for a few minutes to soften. Drain and squeeze out the excess water thoroughly. Peel and chop the roasted beet. Add the beets, dates, vanilla extract, salt, and 4 tablespoons of the cacao powder to a food processor. Blend until the ingredients are well combined and begin to form a sticky paste. Add the remaining 2 tablespoons of cacao powder and the oat/coconut flour to the food processor. Process again until the ingredients are combined to form a dough. Taste and add more salt, as desired. Transfer the dough to a bowl and cover. Freeze for at least 1–2 hours. Line a baking sheet with parchment paper. Melt the dark chocolate in the microwave in 30-second intervals. Allow to cool for 5 minutes. Remove the truffle dough from the freezer. Using a spoon, scoop the truffle dough, roll into evenly-sized balls, and transfer the balls to the baking sheet. Wearing food-safe gloves while rolling the balls will keep hands from getting messy and colored by the beets. Using a slotted spoon or similar utensil, dip one truffle at a time into the melted dark chocolate, coating it all over. Add the coated truffle back to the baking sheet. Repeat until all truffles are coated. Serve immediately, or return them to the freezer for 15–30 minutes to set. Store leftovers in an airtight container in the freezer (they don’t need to be defrosted).