Mix together the beet puree and coconut oil until combined, breaking up any clumps in the coconut oil. Add sugar, apple cider vinegar, and vanilla extract and mix until incorporated.

In another bowl, sift together salt, flours, baking powder, and cocoa powder until combined. Add to the wet mixture in three parts, the first two parts mixing with a spatula (or by the mixer), the last part you may need to use your hands.

Cover with plastic wrap and refrigerate for 1-2 hours until firm enough to roll.

Preheat oven to 350F.

Once chilled, roll into 1 inch balls (about 35-40 of them), roll generously in icing sugar (use lots and lots of sugar), and place on a lined baking sheet (silpat or parchment paper). The thicker the baking sheet, the better even heat diffusion.

Bake for 10 minutes and remove immediately from pan (carefully) and let cool on a wire rack.

Store in an airtight container in a cool dry place.