Avocado Coconut Beet Balls

  1. Roast a bunch of beets, you won't need them all, but you can use the leftovers in a salad. You can use this recipe minus the balsamic vinegar at the end. Breaking this up into a two day process makes it easier. Roast beets on day one and refrigerate. 
  2. Measure 1 1/8 cup of whole grain rolled oats, add to food processor and pulse for 20 seconds to break up the oats slightly.
  3. Set the oats aside and put a few of the beets into the food processor (use the shredder attachment). You want to end up with 1/2 cup measure of shredded beets for one aspect of the recipe and another 2/3 cup measure for another step. Set both measures aside.
  4. In the food processor, add the oats, the 1/2 cup measure of the beets, 1 ripe avocado (sliced), 5/8 cup (1/2 + 1/8) of unsweetened shredded coconut, 2 tablespoons of coconut oil, 3 tablespoons of maple syrup, 1 teaspoon of vanilla. Pulse until fully combined.
  5. Transfer the mixture from the food processor to a bowl. Fold in the 2/3 cup measure of shredded beets. Refrigerate for two hours.
  6. Remove the mixture from the fridge, roll into balls and roll in unsweetened shredded coconut. 
  7. Serve refrigerated. Beet balls will last for three days and maintain flavor and consistency.

Banana Coconut Beet Balls

  1. Roast a bunch of beets, you won't need them all, but you can use the leftovers in a salad. You can use this recipe minus the balsamic vinegar at the end. Breaking this up into a two day process makes it easier. Roast beets on day one and refrigerate. 
  2. Measure 1 cup of whole grain rolled oats, add to food processor and pulse for 20 seconds to break up the oats slightly.
  3. Set the oats aside and put a few of the beets into the food processor (use the shredder attachment). You want to end up with 1/2 cup measure of shredded beets for one aspect of the recipe and another 1/4 cup measure for another step. Set both measures aside.
  4. In the food processor, add the oats, the 1/2 cup measure of the beets, 1 ripe banana (sliced), 1/2 cup of unsweetened shredded coconut, 2 tablespoons of coconut oil, 2-3 tablespoons of maple syrup, 1 teaspoon of vanilla. Pulse until fully combined.
  5. Transfer the mixture from the food processor to a bowl. Fold in the 1/4 cup measure of shredded beets. Refrigerate for two hours.
  6. Remove the mixture from the fridge, roll into balls and roll in unsweetened shredded coconut. 
  7. Serve refrigerated. Beet balls will last for three days and maintain flavor and consistency.