What am I going to do with this sweet tooth?

So, I originally decided to do a Whole20 for the month of December.  But around the 7th I came down with a horrible headache that would not let up. I caved, and took some Excederin and decided to just stay Paleo until January and go for a Whole30 then.  After I was rid of the headache, my sweet tooth kicked in. Maybe you've already concluded that my hormones were at work.  I began searching paleo treats on Pinterest and found a new book to add to my wish list: Every Last Crumb by Brittany Angel. #EveryLastCrumb  The recipes look amazingly delicious. But I didn't have a lot of the ingredients on hand.

I came to a picture of Red Velvet Truffles from Plank, Love, and Guacamole.  Surely I could make these--No Bake, Hello! I picked up some beets at the grocery store. I never have them on hand, because I don't like the taste.  Every now and then, I'll throw one in the juicer with some carrots and apples. Anyhow, as soon as I got home from work, I peeled it and shredded it. (Have paper towels handy--they are juicy and hot pink.) Mixed up the other ingredients, balled them up, and chilled them in the fridge.  Melting the chocolate chips was the most tedious part of this recipe, which is awesome for someone who is new to baking.  Once the chips are melted, I dunked each truffle in the chocolate and drizzled the extra chocolate on top. I added sprinkles to a few in hopes I could get my daughters to try them. Success! If you're sweet tooth is acting up and you want to stay paleo, give these a try. Thank you #planksloveandguacamole

 Planks, Love, and Guacamole Red Velvet Truffles.

Here's the recipe from Planks, Love, and Guacamole

Ingredients:

1/4 cup coconut butter

1/4 cup coconut flour

1/4 cup almond flour

1/4 cup raw beet, packed, peeled and grated

2 tbsp arrowroot flour

2 tbsp unsweetened cocao or cocoa

1/4 cup honey

1 tsp vanilla

1/4 tsp salt

For the chocolate coating:

1 cup chocolate chips (use enjoy life for dairy/soy free)

2 tsp coconut oil

Directions:
1. Combine all truffle ingredients in food processor.
2. Pulse until smooth batter has formed.
3. Place in the refrigerator for 10-15 minutes to harden a bit.
4. Roll balls.  (makes about 16 balls)
5. Place balls back in fridge to harden for about 30 minutes, or until hard enough to coat with chocolate.

6. Melt chocolate and coconut oil on the stovetop on lowest setting, or use a double boiler set up.
7. Coat each truffle with chocolate. (*Optional- reserve 2 truffles to crumble on top of the truffles) If you have, place chocolates on a fine meshed cooling rack with foil underneath to dry so that the foil catches the dripping chocolate.
8. You will have extra chocolate to drizzle on top once the coated chocolate has dried a little bit.
9.  Allow chocolate to cool and store in the fridge or at room temp.