Add the beets, chia seeds and apple sauce to a food processor and blend until beets have pureed.
Add the apple cider vinegar, dairy free milk, cream cheese and process until blended.
Add protein powder, cacao powder, coconut flour, vanilla and process until smooth
Add melted coconut butter and blend until well incorporated.
Refrigerate 2 hours
While cake is cooling- spoon 1/2 of the tub of frosting into a ziptop bag. Clip a corner and pipe dime-size dollops of frosting onto a cookie sheet covered in parchment paper. Place in freezer for about 30 mins.
Remove the cake mixture from the fridge and scoop using 1 tbsp measuring spoon.
Create a flat circle with the scoop, and place one frosting dollop in the center.
Shape the cake ball around the frosting and repeat for the rest of the cake mixture
Drizzle some room temperature frosting on cake balls and top with sprinkles (both optional).