Beet Bon-Bonsby fig + fauna farm on 11/30/11
The farm is so full of life. A pulse that arises at the first tinge of dawn, ready to be fed and greeted with our early morning smiles. The garden is dripping with unripened tomatoes and cabbages just begining to form. The beet greens have been a favorite amongst the caterpillars and loose chickens, but just under the dark, cool soil are the bulb-shaped beet roots that we've all been waiting for.
On Christmas Eve, my Mum would traditionally make an assortment of sugary Christmas delights. They were all heavenly, but the only one that really mattered to me were the chocolate covered coconut balls. Our own pantry and garden provisions inspired a slightly different take on my special childhood treat. I dare you to take this to your next Christmas party and ask the guests what the ingredients are!
/// PHOTOS BY ROSE E MARTIN
BEET BON BONS
Makes 12-18 balls
You will need
1/2 cup raw beet root, grated
1/2 cup unsweetened coconut shreds
1 1/2 tbsp raw honey
1 tbsp unrefined coconut oil, plus 1 tsp for the melted chocolate
1/2 cup semi sweet chocolate chips
Strain the grated beet root with doubled cheesecloth or a fine mesh strainer, until free of juice.Combine beet, coconut shreds, coconut oil and honey in a medium bowl until thoroughly mixed. Form 12-18 balls about 1 1/2 inch in diameter. It is easiest to place the "dough" in the palm of one hand and pat/shape with your other hand. Place balls on a waxed paper lined cookie sheet and let chill in the refrigerator for 15-20 minutes.
Meanwhile, using a double boiler method, melt the chocolate chips and add 1 tsp of coconut oil to the chocolate. Using a spoon, drizzle chocolate over the chilled balls and place back into the refrigerator for 15 minutes or until chocolate has set.