Grind the brazil nuts in a food processor. Set aside in a large bowl.
Combine the dates, currants and maple syrup in the food processor and pulse until smooth.
Blend the date mixture with the ground brazil nuts and add the grated beetroot.
Add the coconut, cacao powder and psyllium husk and pulse until the ingredients are well combined and finely textured.
Roll into balls about the size of a golf ball.
Refrigerate for about 15 minutes or until firm to the touch.