Backyard Mint Bons Bons

In the past 24 hours I've made protein and omega 3 packed nut power bars, dehydrated 10 pounds of ripe peaches, prepped cannelini beans for a spread with rosemary, made 2 quarts of green smoothie, repurposed leftover grilled zucchini in a rice paper wrap with a homemade spicy peanut sauce garnished with basil, radishes and carrots from the garden, and made 12 pints of one of my favorite "pickles", curried yellow squash and zucchini.  Last week a friend and I canned 60 pounds of tart yellow plums into one of my favorite honey sweetened jams and compotes.  But I don't want to talk about any of that.  We're trying to eat healthier here at the homestead, so the sourdough baking has been put on pause and mornings are filled with the whir of the Vitamix pureeing its way through a bushel of beet greens, spinach, kale, or carrot tops.  I feel great but just can't get all that excited about green smoothies, despite having all the ingredients fresh from the garden.  But I can get excited about bon bons.  Specifically, mint ice cream bon bons, dipped in a homemade dark chocolate 'magic shell'.  No kale, no vitamix involved.  A little bit of sugar, cream, mint, a chocolate shell, and a lot of guilt.