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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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Flax Crackers

The last time I made flax crackers was back in August 2011. They were Low Carb Parmesan Flax Crackers and I was on a low carb diet.

 Last week I thought I'd try low-carbing again, but it only lasted 2 days. I was desperate for sugar. I have a sugar problem! Anyway, during those 2 days I made more flax crackers but this time I left them plain. No cheese or seasoning went into these and only a low-carber desperate for crunch can appreciate them, I think.

 They taste like - flax. Surprising!

 Flax is good for you, so why not try using these crackers to replace your regular crackers for dips or cheese and cracker cravings.


Flax Crackers

Ingredients
  • flax seeds
  • cold water
Directions
  1. Preheat the oven to 350F and line a baking sheet with parchment or a silicone liner.
  2. I tried to use a food processor to grind the flax seeds. It doesn't work. You need a magic bullet or a spice grinder for this, otherwise buy your flax already ground.
  3. Mix the ground flax with water. Use a little bit at a time until it forms a dough. It'll be a little sticky, but hold together nicely.
  4. Place the dough on the prepared baking sheet and place another piece of parchment on top. Use a rolling pin to roll the dough to the desired thickness. Obviously if you roll them too thin they will cook faster so you really need to watch them or they'll burn. Remove the top paper and use a knife to gently slice the dough into squares. Once baked, they'll snap apart so you don't need to press too hard and ruin your pan. Use a fork to poke little holes if you want.
  5. Bake for about 10 minutes or until they start turning brown around the edges.Allow to cool on a wire rack completely before snapping the crackers apart. Store in an airtight container.
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