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No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs  if you feel the dough is too soft or dry. The dough should hold its shape once rolled.  Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes.  Melt the chocolate in a double boiler or bowl over a simmering pot of wa...
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Oriental Shirataki Noodle Soup

I made this soup using Shirataki noodles but you could use any noodle you like. Udon is a tasty choice, just cook according to package directions before adding to the soup.

Broccoli or beansprouts would also be nice in this soup. To make it vegan, use veggie broth and replace the chicken with tofu.

 

Above: I have also made this with peas. Any veggies you like can go in to the soup. 

 Oriental Shirataki Noodle Soup
Makes 1 serving

Ingredients
  • 1 tsp avocado (or unflavoured) oil
  • 1 tbsp diced onion
  • 1/2 tsp minced garlic
  • 1/4 tsp minced fresh ginger
  • 1 1/2 cups low sodium chicken broth
  • 3 baby carrots cut into matchsticks
  • 1 tbsp thinly sliced celery
  • 1/4 cup snow peas sliced on diagonal
  • 3 medium mushrooms thinly sliced
  • 1/2 cup shredded cabbage (or prepackaged coleslaw mix)
  • 1 cup of Shirataki noodles (or any cooked long noodle you like)
  • 1 tsp Maggi liquid seasoning (or soy sauce)
  • pinch of black pepper
  • 2oz cooked chicken breast, sliced
  • Garnish of chopped green onions or cilantro (optional)
Directions
  1. Sauté the onions in the oil for about 2 minutes then add garlic and ginger. Sauté for another minute.
  2. Add broth, carrots, celery, snow peas and mushrooms and simmer for about 5 minutes.
  3. Add the noodles, Maggi, chicken and pepper and simmer for another minute or two until noodles and chicken are heated through. The veggies should still be a bit crunchy when the soup is done.
  4. Sprinkle with green onions if desired.
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