In a blender place the cooked beetroot, rolled oats and pumpkin seeds. Pulse for 30 seconds.
Add the maple syrup and chopped dates and buzz again.
Finally add in the almond butter, cocoa powder and chocolate chips. Pulse until everything is well combined, scraping down the sides of your mixer between pulses.
Scoop the dough out into a bowl.
Spoon out a small amount at a time and roll it into a ball between your palms (this bit can get a little sticky). Each ball should be about 1 inch wide.
Empty the desiccated coconut into a shallow bowl or plate.
After forming each ball, roll them around in the coconut shavings.
Place in the fridge to firm up and enjoy with your next morning coffee!