Here you have a very easy Idea for this Valentine’s Day!  I hope you like it!

Makes 20-24 Chocolates
  • For the-Chocolates:
  • 1 C Chopped Nuts
  • ¼ C Whole Almonds
  • 1 C Nutella
  • 1 C Chocolate Wafers

For Decoration:
  • 1 C Semisweet Chocolate Chips
  • ¼ - ½ C White Chocolate Chips
  • 2 Tbsp finely Chopped Nuts (optional)
  • 2 Tbsp finely Chopped Almonds (optional)

Crush or chop the wafers into tiny pieces. For a more crunchy chocolate chop them into larger pieces, for a softer chocolate, mash them or blend them in food processor.

Place the crushed wafers in a large bowl, add in the chopped nuts and the Nutella, mix well until everything is well incorporated and refrigerate this mixture for at least one hour!

After an hour, the Nutella mixture should be more solid and easier to handle. Spray some cooking spray on your hands, grab about a tablespoon of the Nutella and roll with your hands to form a small ball, then insert an almond right in the center of the Nutella Ball, roll it again with your hands, to make the ball as smooth and even as you can, then place the ball on parchment papper. Keep on repeating these steps until you are done! (you can make the balls as big or small as you want!) Refrigerate the Nutella balls for another 30-minutes or until solid.

After 30 minutes.
Melt the Semisweet chocolate.
Cover the Nutella Balls with the melted chocolate on all sides, shake the excess melted chocolate, and then sprinkle them with the chopped almonds or chopped nuts. Place them back on parchment paper.

You can also coat the Nutella balls with melted white chocolate and decorate them with a drizzle of the semisweet chocolate.

Or decorate the Semiseet Nutella Balls with a drizzle of white chocolate or a dash of kosher salt.

Once you are done, place them in the refrigerator for another 20-30 minutes. Then you can eat them!


Here you have a super easy idea for a quick and healthy spicy lunch!


  • For the Red Sauce
  • 12 Red Jalapeño Peppers
  • 4-5 Roma Tomatoes
  • 1 small piece of Onion
  • 2 Garlic Cloves
  • ¼ C chopped Cilantro
  • 1 Tsp Dry Oregano
  • Salt to taste


  • 1 package of Tostadas
  • 2 C Cooked Beans
  • 2 lbs. Pickled Pork Skin
  • 3-5 Avocados
  • 2-3 Tbsp Mexican Cream
  • Salt to taste

To serve:
Shredded LettuceSliced TomatoesSlices OnionsMexican Cream

Make the Red Jalapeno Sauce:
Remove the stems from the peppers and place them in a sauce pan together with the tomatoes, and cook them for about 15 or 20 minutes or until tender. Place the tomatoes and jalapenos in the blender and add in the onion and garlic cloves, add some water and blend until you get a soft sauce.

Transfer the sauce to a saucepan and bring to a boil, if the boil is too thick feel free to add more water, taste the flavor add more salt if needed and add in the dry oregano, stir and bring it to a boil.

Once the sauce is boiling, set it aside to cool down a bit and add in the chopped cilantro, stir and now is ready to be served.

Prepare the beans.
Place the beans in a blender, and season them with salt, add enough water just to be able to blend them, the beans should have a thick consistency, like a "dip", they shouldn't be too runny. Once the beans have the consistency that you like place them in a bowl, and they are ready to be served.

Prepare the Avocado:
Place the avocado in a bowl and season it with plenty of salt and one or two tablespoon of sour cream, stir well and mash them, once you are happy with the flavor you are ready to use them! (if you want you can add the juice of half a lime to the avocado to avoid browning.

To serve:
Grab a tostada and spread a thin layer of beans over it, then add some pickled pork skin and top it with lettuce, onion and tomatoes, also add salsa to taste and garnish with mexican cream!

Spread a thin layer of the avocado mixture on the tostada, top it with lettuce, onion and tomatoes, garnish with mexican cream! Enjoy!!

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