3 cups almond meal
2.5 cups dessicated coconut
1/2 tsp sea salt
1/3 cup agave
2 tsp vanilla extract
2 TBS cacao
1 small chunk of raw or steamed beet (enough to color the dough)
1/2 cup coconut oil
1/2 cup cacao powder
pinch sea salt
1/4 cup agave
TO MAKE THE DOUGH:
Lightly steam beet.
Combine almond meal, coconut flake and sea salt in a large bowl and set aside.
Puree beet with agave, vanilla and cacao powder until smooth.
Combine your beet puree with dry ingredients and mix until evenly colored.
Scoop your dough into small rounds onto a perforated dehydrator sheet.
Using your thumb or a small measuring spoon, make a small divot inthe center of each cookie round.
Dehydrate at 115 for about 12 hours, or until no longer sticky
TO MAKE THE FILLING:
Puree all ingredients in a high speed blender until emulsified.
Set aside for a few minutes to thicken.
Fill a piping bag or small squeeze bottle with your chocolate mixture and pipe into the center of each cookie.
Chill in the refrigerator to set the chocolate.