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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 Mac & Cheese (made with potatoes and carrots)

The original recipe for this was posted on Buzzfeed back in September. Emily from This Rawsome Vegan Life made the recipe (with a few twists) and posted it on Facebook. I saw it and decided that I had to give it a try, too. I only had 1 potato left though (the recipe called for 2), so I used a small sweet potato instead. It added a bit of sweetness to the recipe, which is fine with me! The second time I used all yellow potatoes. The flavour was slightly different, but equally delicious!

This does not taste like traditional mac & cheese, but it is very creamy and delicious! My 8 year old loved this dish!  My 5 year old did not.

Above: Here's the one with all yellow potatoes.
Above: Here's the one with sweet potato.
Vegan Mac & Cheese (made with potatoes and carrots)
Adapted from BuzzFeed
Makes 4 servings

Ingredients
  • 1 (or 2 if not using sweet potato) yellow potato, peeled and chopped
  • 1 small sweet potato, peeled and chopped
  • 1 medium carrot, peeled and chopped
  • ¼ of a yellow onion, peeled
  • ½ cup cashews, soaked
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon mustard powder
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon Himalayan pink salt
  • 4 cups cooked pasta (any shape)
Directions
  1. Boil potatoes for 2 minutes. Add carrot and boil for an additional 5 minutes. Add the onion and boil for 5 minutes or more, until all the vegetables become tender.
  2. Remove the vegetables from the pot (reserving the liquid) and place them in a blender along with all the other ingredients except for the pasta.
  3. Add 1 ½ cups of the cooking liquid to the blender and give it a whirl for a minute or so until it looks like cheese sauce.
  4. Stir the sauce into your pasta and you're ready to eat! Serve this macaroni with a side of sautéed greens, or a salad.
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