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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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Pavlina's Christmas Cake

This is a wonderful dense cake full of dried fruit and topped with chocolate. Don't worry, it's NOT fruit cake. I don't like fruit cake myself, but this is completely different!

It's perfect for breakfast and would make a great gift, too!

I created a tradition for myself in 2010. I eat all the other desserts on Christmas Eve, and have a piece of Pavlina's Christmas Cake for breakfast on Christmas Day. 

Here's the one I made.

Pavlina's Christmas Cake 2010

Pavlina's Christmas Cake 2012

Pavlina's Christmas Cake 2013 

Pavlina's Christmas Cake 2014

Pavlina's Christmas Cake 2016

Pavlina's Christmas Cake 2018

Pavlina's Christmas Cake 2019

Pavlina's Christmas Cake
12-16 servings

Ingredients
  • 3 eggs
  • 1/2 cup white sugar
  • 4 tablespoons milk
  • 4 tablespoons vegetable oil
  • ½ cup melted butter (cooled)
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • ½ cup chopped walnuts
  • zest of one lemon and one orange
  • 1 cup chopped dried fruit and candied citrus peel
  • 1 cup all purpose flour
  • 1/4 cup semi sweet chocolate chips
Directions
  1. Preheat the oven to 350F.
  2. Beat eggs with sugar on high speed until fluffy. Add milk, oil, melted butter and vanilla. Mix by hand.
  3. In a separate bowl, mix flour, cinnamon, baking powder, zests, dried fruit and walnuts. Add to egg mixture and mix by hand until creamy.
  4. Put the mixture into a buttered bundt pan.
  5. Bake for 20-30 minutes then reduce the heat to 325F and bake another 30 minutes or until a toothpick comes out clean. Cool for 1/2 hour before removing from pan.
  6. Melt chocolate chips in the microwave for about 60 seconds. Stir and spread over the cake once it's cool. Decorate with sprinkles if desired.
Tips:
  • I used a combination of raisins, dried figs, dried apricots and candied orange peel. Cranberries would also be nice!
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