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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 Spiced Cauliflower Soup

Soup season is upon us, and I love it!

Soup is so easy to make, and it's perfect to pack for lunch the next day. This is yet another recipe approved by my 8 year old. My 5 year old wouldn't even try it. She's not a soup person unless it's chicken noodle.

This soup is thick and creamy. Yum!



Above: I sprinkled a little paprika on top to make it look pretty.
Vegan Spiced Cauliflower Soup
Adapted from Produce on Parade
Makes 6-8 servings

Ingredients
  • 1 tablespoon coconut oil
  • 1 large onions, diced
  • 1 bay leaf
  • 1 ¼ teaspoons ground cumin
  • 1 teaspoon pink Himalayan salt
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • 1/8 teaspoon ground cardamom
  • ½ teaspoon chipotle powder
  • ¼ teaspoon black pepper
  • pinch of crushed red pepper flakes
  • 4 garlic cloves, minced
  • 4 1/2 cups vegetable broth
  • 1 large head of cauliflower, roughly chopped
  • 1 medium potato, peeled and diced
  • 1 can of coconut milk (any 13-15oz can will do)
  • 1 tablespoon apple cider vinegar
  • fresh chopped dill
Directions
  1. In a large pot, sauté the onions with the bay leaf and all the spices in oil for 5 minutes, or until the onion becomes translucent.  Stir in the garlic and cook for another minute.
  2. Add the vegetable broth, cauliflower and potato to the pot and simmer on medium heat until the vegetables are tender, about 10-15 minutes.
  3. Remove the bay leaf and transfer the soup to a blender and blend until smooth. Return to the pot and stir in the coconut milk, vinegar and dill. Let the soup heat through on a low heat before serving.
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