Ghosty Beet Bites

Ghosty Beet Bites

Here is a healthier, red velvet, chocolatey option for the Halloween sugar-high holiday.
Print Recipe
Keywordbeetroot, Cocoa Powder, halloween, shelled hemp seeds
Servings16 Servings


  • 1 Large Fully Cooked Beetroot
  • 1/4 Cup Agave Nectar Honey or Maple Syrup also works
  • 1/4 Cup Natural Almond Butter
  • 1/4 Cup Shelled Hemp Seed
  • 1 Cup Blanched Almond Flour
  • 1/4 Unsweetened Shredded Coconut
  • 2 Tablespoons Cacao Powder
  • 1/4 Teaspoon Sea Salt – or to taste
  • Small plastic candy/pop baggies Cheesecloth, white fabric or gauze, butcher's twine, adhesive googley eyes


  • Combine the beetroot, agave nectar (or honey/maple syrup) and almond butter in your food processor.
  • Process for about 20 seconds, then scrape down the sides and process for another 10-20 seconds. You want everything to be smooth and fully combined.
  • Add the shelled hemp seeds, almond flour, coconut, cacao powder and sea salt
  • Process for 10 - 20 seconds, scrape down the sides and process another 10 - 20 seconds.
  • Roll the batter into balls and insert sticks into the balls.
  • Place the balls in the freezer for a few hours.
  • Removed chilled pops from the fridge and place the chilled balls into small plastic candy/pop baggies.
  • Tie a piece of cheese cloth, white fabric, or gauze around the stick, securing with some butcher’s twine.
  • Affix some plastic googley eyes onto the “heads” of the ghosts and keep chilled until ready to eat.


Per ball: Calories 104; Fat 7.6g (Sat 1.4g); Protein 3.3g; Carb 7.8g (net carbs 5.8g); Fiber 2.0g; Sodium 113mg


I’m crazy passionate about health and sustainability  – what you put into and onto your body – and how the products are packaged. How good the products and the packaging are for you and for the earth.