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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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Egg Free Date Mini Muffins with Almond Vanilla Glaze

Last week I was low on eggs and I wanted to make something for work. I decided to go back to the Egg Free Date Muffin recipe I made awhile ago. I added a simple glaze on top to make them a bit more special and used a mini muffin pan. Maple extract might also be nice on these, but I didn't have any.




Egg Free Date Mini Muffins with Almond Vanilla Glaze
About 35 mini muffins

Ingredients
  • 1 recipe Egg Free Date  Muffins
  • 1 cup powdered sugar
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla
  • 1-2 tablespoons milk (regular or dairy-free) 
  • sliced almonds
Directions
  1. Preheat oven to 400F and line 35 mini muffin tins with paper liners. You may get more or less muffins depending on how much batter you add to each one.
  2. Prepare the muffin batter as directed in the Egg Free Date Muffin recipe using only half the amount of sugar stated and chop the dates smaller if you can.
  3. Divide the batter among the muffin tins until they're about 3/4 full. I used a small cookie scoop. Bake for about 10 minutes or until a toothpick comes out clean. Set aside to cool.
  4. Toast the almond slices in a pan over medium heat just until they start to get toasty. It will only take a few minutes. Set aside to cool completely.
  5. Mix powdered sugar with almond and vanilla extracts and 1 tablespoon of milk. Add more milk if it's too thick. It should still be thick but easy to spread.
  6. Once muffins are completely cooled, remove them from the pan. It's easier to remove them before adding the glaze.
  7. Place about 1/2 teaspoon of glaze on the muffins. Place a slice of almond on them while they're still wet.
  8. Store in an airtight container in a cool place.
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Comments

  1. Brittany TurcoNovember 6, 2011 at 2:57 AM

    I'm not a huge fan of dates, but I must say, I would eat one of those! They look fabulous!! Thank you for commenting on my blog today!

    ReplyDelete
  2. kyleenNovember 6, 2011 at 10:44 PM

    Ooh I love dates! I've been trying to bake healthier desserts lately. These definitely fit the bill. And they look delicious!

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