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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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Vegan Macaroni with Chickpeas and Kale

This is too easy. I'm always looking for quick things that I can make to bring to work for lunch. This is something I whipped up this morning using left-over pasta. The measurements don't have to be exact, just put whatever you want in the pot.

 If you're not vegan, you can use regular parmesan on top. Other leafy greens would probably work just as well in this recipe, but kale is my favourite. No matter what you use, be sure to rinse it well. Leafy greens are sandy. You could also add olives or chopped tomatoes to make this dish even more exciting.

Vegan Macaroni with Chickpeas and Kale
Makes 1 serving

 Ingredients
  • 1 tablespoon oil
  • ¼ cup sliced onion
  • 1 clove garlic, minced
  • 4 cups chopped kale
  • ½ teaspoon black pepper
  • ¼ teaspoon Himalayan salt
  • 2 tablespoons fresh lemon juice
  • 2/3 cup cooked pasta (I used brown rice elbows)
  • 1/3 cup chickpeas (cooked or canned, no need to rinse)
  • 1 teaspoon extra virgin olive oil
  • nutritional yeast or vegan parmesan (optional)
Directions
  1. Over medium heat, cook your onion in the oil until it turns golden. It will take a few minutes, be sure to stir regularly so the onion doesn't burn.
  2. Stir in the garlic and cook for just a minute. Mix in your kale stirring regularly so it doesn't stick to the pot and burn. Mine still had a bit of water on it from washing which helped it not stick to the pot. Cook this until the kale is wilted to your liking.
  3. Stir in the pepper, salt and lemon juice. Add the pasta and chickpeas and cook until heated through (only for a minute).
  4. Toss with olive oil and nutritional yeast or parm before serving.

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