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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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Dairy Free Ranch Dressing

I'm not crazy about green salads unless they're smothered in a creamy dressing. Creamy dressing doesn't have to be unhealthy! It doesn't have to have any dairy in it either.

 You can adjust the amount of herbs and garlic to suit your tastes. I have also made this using parsley and dill. You could use chives or cilantro too. If you have a garden, let it inspire you.

 I use it on salad or as a sauce for other things like falafel.



Dairy Free Ranch Dressing
Makes up to 1 cup

 Ingredients
  • 1/2 cup soaked raw cashews, drained
  • 1/4 - 1/2 cup fresh filtered water*
  • 1/4 cup chopped fresh herbs (I used dill)
  • 1 teaspoon minced onion
  • 1/4 minced garlic (or more if you wish)
  • 1/4 teaspoon pink salt
  • 1-2 teaspoons apple cider vinegar**
Directions
  1. Place all ingredients in a blender and blend until the herbs are nicely incorporated into the dressing.
  2. Store in a glass jar for up to a week.
* Start with 1/4 cup of water, then, decide if you want it thinner after you blend it.

 ** I like to add 1 teaspoon of vinegar and then taste it after blending. I like things a bit more on the sour side, so I usually add a second teaspoon. 

 This recipe was inspired by Melissa over at My Whole Food Life.
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