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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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Quinoa & Black Bean Salad

This is my lunch for the next 2 days. I divided the salad into 2 glass containers and packaged the dressing separately. The sweetness of the raisins is actually really nice. You could also add corn kernels, chopped avocado, and cumin powder to change things up a bit. Cilantro would have been nice, but I didn't have any.


Quinoa & Black Bean Salad
Makes 2 servings

Ingredients
  • 1 cup cooked quinoa
  • 1 cup cooked black beans
  • 1/4 cup diced cucumber
  • 1/4 cup shredded carrot
  • 1 medium tomato, diced
  • 3 scallions, chopped
  • 1 tablespoon chopped fresh herbs (I used mint)
  • handful of raisins or dried currents
  • 2 lemons, juiced
  • 1 teaspoon avocado or olive oil
  • 1/2 teaspoon tomato paste
  • salt
  • pepper
  • chili sauce to taste
Directions
  1. Combine the quinoa, beans, cucumber, carrots, tomato, scallions, herbs and raisins with a fork. 
  2. Combine the lemon juice, oil, tomato paste, salt, pepper and chili sauce in a little jar and shake it.
  3. Refrigerate until ready to serve.
  4. Combine the salad with the dressing just before serving. 

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