Place the coconut flour, carob powder, and beet powder in a small bowl. Whisk or stir to combine.

Place the applesauce, peanut butter, and melted coconut oil in a large bowl. Stir until combined and smooth.

Add the flour mixture to the wet mixture and stir to combine.

Using a cookie scoop or tablespoon, scoop out the mixture and form a ball in your hand.

Roll the ball in the shredded coconut and place it on a plate. Repeat with the remaining mixture.

Refrigerate the truffles for 1 hour.

Store in an airtight container in the fridge.