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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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Mashed Potato Pizza Crust / Tacos / Wraps

You guys! I joined a group on Facebook called WSLF. Everyone over there is making pizza crust out of potatoes, so I just had to try it. You won't believe how easy it is.

 You boil or steam some peeled potatoes, then, drain and mash them well. Add herbs and spices if you want. No milk or butter. Just potatoes. This is a great gluten free alternative to bread.


You can fold it or roll it up. Great for tacos and wraps!

Mashed Potato Pizza Crust / Tacos / Wraps
Recipe adapted from the WSLF group on Facebook
How much you get depends on how many potatoes you cook.

 Ingredients
  • steamed or boiled potatoes
  • herbs and spices of choice
Directions
  1. Steam or boil your potatoes until they are soft. Drain them and mash them very well. You can add some seasonings at this point if you wish.
  2. Preheat your oven to 425F, and line a baking sheet with parchment (so the potatoes don't stick).
  3. Spread your potatoes onto the sheet in any shape you want. I spread mine about 1/8" or so. I didn't measure. The thinner it is, the better the middle will cook.
  4. Bake for about 20 minutes, and then flip your crust. If the middle is cooked enough, this won't be difficult.
  5. Add your toppings, and bake again until the edges are golden and the veggies are cooked the way you like them. You can use any veggies you like. You can also use some tomato sauce or pesto for extra flavour.
  6. This folds well, so you can also use this recipe to make tacos or wraps! I stored the leftover mashed potatoes in the fridge, and used it the next day. You can whip up a batch of mash and use it all week.
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