To a food processor, add pitted dates and blend until small bits remain or a ball forms.
Next add your almond flour, coconut flour, cacao powder, beetroot powder, vanilla extract, and maple syrup. Blend until a tacky dough is formed — about 20-30 seconds. Add coconut cream only if the dough still appears dry.
The mixture should form easily when squeezed between your fingers. If too dry, add a little more maple syrup or coconut cream. If too wet or sticky, add more coconut flour, almond flour, or cacao powder as needed.
Scoop out 1-Tbsp amounts of dough and roll into balls (we like this scoop). Repeat until all of your mixture is used up.
Enjoy as is, or roll in cacao powder for a richer chocolate flavor, or beetroot powder for pink color and earthier flavor (we enjoyed a mix of both).
Store leftovers covered in the refrigerator for 2 weeks, or the freezer for 1 month or more. Serve slightly chilled or at room temperature.
*Nutrition information is a rough estimate calculated without optional ingredients.