Nutella Crunch Balls

These Nutella Crunch Balls are a delightful treat that combines the creamy goodness of Nutella with the satisfying crunch of crispy rice cereal. They make for a perfect snack or dessert for chocolate lovers.

Ingredients:

• 1 cup Nutella
• 2 cups crispy rice cereal
• 1/2 cup powdered sugar
• 1/2 cup chocolate chips
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup chopped hazelnuts optional
• 1/4 cup cocoa powder for dusting
• 1/4 cup shredded coconut optional

Instructions:

In a microwave-safe bowl, melt the chocolate chips and unsalted butter together in 30-second intervals until smooth

Stir in the Nutella, powdered sugar, vanilla extract, and a pinch of salt until well combined

Fold in the crispy rice cereal and chopped hazelnuts if using until evenly coated with the Nutella mixture

Using your hands, roll the mixture into bite-sized balls and place them on a parchment paper-lined tray

Optional: Roll some of the balls in shredded coconut for extra flavor and texture

Refrigerate the Nutella Crunch Balls for about 30 minutes to set

Dust the chilled balls with cocoa powder before serving

Enjoy your delicious Nutella Crunch Balls!

Vegan Light Pastiera

A vegan take on Pastiera, an Italian Easter dessert that everyone loves. This light version has a quinoa and mixed dried fruit base with a creamy coconut and vegan ricotta filling. The different textures and flavors are very enjoyable.

Ingredients:

• 1 cup of vegan ricotta
• 1 cup of coconut cream
• 1/2 cup of coconut sugar
• 1/4 cup of cornstarch
• 1 teaspoon of vanilla extract
• Zest of 1 lemon
• 1/2 cup of cooked quinoa
• 1/2 cup of mixed dried fruit raisins, cranberries, apricots
• 1/4 cup of chopped almonds
• 1 tablespoon of maple syrup
• 1 tablespoon of lemon juice
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of salt
• 1 vegan pie crust

Instructions:

Set the oven to 350F 175C and heat it up

Vegan ricotta, coconut cream, coconut sugar, cornstarch, vanilla extract, lemon zest, cinnamon, nutmeg, and salt should all be mixed together in a bowl

Mix well

Put cooked quinoa, chopped almonds, mixed dried fruit, maple syrup, and lemon juice in a different bowl

Cover the bottom of the vegan pie crust with the quinoa mixture

Place the ricotta mixture on top of the quinoa

For 45 to 50 minutes, or until the filling is set and the top is a little golden brown, bake in an oven that has already been heated

Let it cool all the way down before cutting it up and serving it