Cook the beets. When ready, peel and grate with a mandolin.
Cut the Almond and Cashew Nuts into pieces.
place the bars, the salt, the protein, the beets, the grated coconut and the coconut oil in a bowl. Beat well until you get a homogeneous paste.
Form balls with your hands.
Place the balls on a tray and leave in the freezer for 30 minutes.
Meanwhile, melt the chocolate in a water bath.
Take the truffles out of the freezer and cover them with the melted chocolate. Decorate with grated coconut and return to leave for at least an hour in the freezer.
Take the Pink Protein Balls out of the freezer a few minutes before enjoying them.