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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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Spicy Vegan Potato Curry

This tastes almost like the inside of a samosa. Yummy!

The original recipe called for coconut milk but I didn't have any. I used almonds and water to create a substitute. I also prefer frozen peas over mushy canned peas so I used them in this recipe.


 Spicy Vegan Potato Curry
Adapted from Allrecipes.com
Makes 4 servings

Ingredients
  • 2 potatoes, peeled and cubed
  • 3/4 cup unsalted almonds
  • 3/4 cup water
  • 1 teaspoon avocado (or unflavoured) oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • pinch of cayenne pepper or to taste
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon minced fresh ginger root
  • 1/2 teaspoon salt
  • 1 cup canned or fresh diced tomatoes
  • 1 cup garbanzo beans (chickpeas), rinsed and drained
  • 3/4 cup frozen peas, thawed
Directions
  1. Boil potatoes in salted water for 10 minutes. Drain and set aside.
  2. In a blender, puree almonds and water. If there are a few chunks of nut left it's okay.
  3. In a nonstick pan, sauté onions and garlic in oil until lightly browned.
  4. Stir in ginger and spices and cook just for a few seconds.
  5. Add the rest of the ingredients and simmer for 10-15 minutes or until a thick sauce forms. 
  6. Serve with plain yogurt and pita or naan.
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