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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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Creamy Scalloped Potatoes (Vegan)

I think this is my new favourite thing to eat. You can make it gluten free by using a different thickening agent, and GF breadcrumbs.

 I make my own cashew milk. Cashew milk is a nice option because it's creamy. With cashews, there's no need to strain. Just soak them for a few hours and then blend them with fresh water. The less water you add, the creamier it will be. This makes it ideal for making your own dips and other creamy things.

 I used 3 potatoes for this recipe. I ate half for dinner last night, and half for lunch today. You could easily get 4 servings out of this recipe if you're only using it as a side.
I take pictures with my phone before I eat what I make.
I know they are crappy sometimes. I have come to accept this.

 Creamy Scalloped Potatoes
Makes 2-4 Servings

 Ingredients
  • 3 medium yellow potatoes
  • 1 medium onion, sliced
  • 1 tablespoon Earth Balance or olive oil
  • 1 teaspoon all-purpose flour
  • 2 1/2 cups cashew milk
  • 1/2 teaspoon paprika
  • 1/4 teaspoon yellow mustard
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon pink salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon dried dill
  • 1/2 cup breadcrumbs
Directions
  1. Wash your potatoes and slice them into 1/8" rounds. I didn't peel them. Set aside.
  2. Preheat your oven to 400F.
  3. In a pot, cook the onions in butter over medium heat until they are golden. Stir in the flour and cook for another minute.
  4. Add all the other ingredients to the pot, except breadcrumbs, and stir until it comes up to a simmer. Let it cook for a few minutes until it starts to thicken.
  5. Get a 9x9 glass baking dish and layer the sauce with the potatoes. I started with a bit of sauce to cover the bottom.
  6. Cover and bake for 30 minutes.
  7. Remove the cover, sprinkle the breadcrumbs on, and cook for another 20 minutes uncovered. It will be bubbly and golden. It will also be hot so watch your tongue.
  8. This reheats great the next day. I used my mini slow cooker, which is perfect for a single serving of anything.
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