Dark Choco Ferrero Rocher

How can you not love a raw, vegan treat? even more when it is a gooey, chocolaty bliss ball ?!?

This treat was inspired the other day when I was trying to come up with a healthy treat in the form of a ball after the yoga studio I go to asked me if I’d be interested in making healthy, vegan treats for them to sell in their studio hall. I got so excited, as it was kind of a dream come true. Of course, I said: YES!

13935106_10155165370723712_7439429724934981994_n
Delicious Raw, Vegan Bliss Ball

I love making my own raw, vegan and refined sugar free treats since I started my whole happy life adventure and started reading more about sugar and hidden sugars in our food. I even wrote a feature on sugar, which was my final project for a Freelance Journalism course I was doing last year at Edinburgh Uni. You can read the piece here: Let’s Talk Sugar . I have a sweet tooth and let me tell you it’s not easy to control it. What I’ve found that works for me is making my own treats at home so I’d know what goes into them eaxactly. I’d make enough for the whole week, so I can take them with me to work, or as a post yoga or gym snack.

So, the recipe is easy-peasy but really delish.

  1. stage: MAKING THE DOUGH
  • 1 cut nuts or brazil nuts
  • 1 1/2 mixed nuts (could be almond, cashews, walnuts)
  • 1/4 cup almond meal
  • 2-2 1/2 cups dates (either soaked in hot water for 30 min or add 2-3 tbs water to dough)
  • 1/3 cacao nibs (for extra crunchiness, optional)
  • 3/4 cup unsweatened cocoa powder
  • 1 tbs carob powder (optional)
  • pinch of salt; I like using pink himalayan salt

13935084_10155165370803712_8197530754684474216_n

I put nuts in food processor and pulse them until coarse. Then, add almond meal, cocoa nibs, salt, carob and dates and pulse until well combined. Then, add cocoa powder and mix all together until it forms a ball in the food processor. If you’d like it to be more gooey add a bit more water to the mixture.

I leave the dough in the fridge for 10-15 min and start forming balls, it makes about 10-14 balls. I set balls in the freezer for 30 min.

2. stage: MAKING RAW CHOCOLATE SAUCE

  • coconut oil
  • cacao butter (optional)
  • rice malt syrup or maple syrup
  • cocoa powder

For this I don’t use measures. I melt the coconut oil and cacao butter (roughly 4 tbs). I boil water in the kettle, pour water in a large mug, place the small bowl on top of it with the coconut oil in it and I wait for it melt. Once its melted, add rice malt syrup or maple syrup and slowly add cocoa powder. Pour the sauce over the balls and drizzle finely chopped nuts on them.

13901550_10155165370483712_7458903063438397846_n
Raw, vegan Dark Choco Ferrero Rocher

You’ll love these so much that you’d have to make them every week. They’re addictive!

Please visit me on FB: whole.happy.life or on Insta: @whole.happy.life
Drop me a line and let’s inspire each other for a whole, happier, life.

Much Love!

13912845_10155165370033712_5385406817914497750_n

 

 


 

Etcsokis Ferrero Rocher

 

  1. LEPES:
  • 1 bogre mogyoro
  • 1 1/2 dio, kesudio, mandula keverek
  • 1/4 bogre finomra daralt mandula
  • 2-2 1/2 datolya (ezeket feloraig aztatom, vagy vizet adok a keverekhez)
  • 1/3 bogre hantolt kakaobab, ez ropogosabba teszi a golyot
  • 3/4 cup kakaopor (szigoruan cukormentes)
  • 1 tbs carob por (elhagyhato)
  • kis so, en a himalajai sot szetem az ilyen edessegekhez hasznalni.

 

Robotgepbe beledobalom a mogyorot, diot stb, durvara daralom oket. Majd hozzaadom a finomra daralt mandulat, sot, kakaobabot, carob port (szentjanoskenyerfa por) es datolyat.  Ezt addig keverem, amig a massza nincs jol osszedolgozva. MAjd hozzaadom a kakaoport is, ha kell vizet, es addig keverem, amig a massza labdat nem alkot a robotgepben.

10-15 percig a hutobe rakom a masszat, majd golyokat formalok belole (10-14 golyo lesz belole), majd kb egy fel orara a melyhutobe rakom oket.

2. LEPES: Csokiszosz

  • kokuszolaj/ zsir
  • kakaovaj
  • rizsszirup vagy juharszirup
  • kakaopor

En itt szemmertekre dolgozom. Forrovizet ontok egy talba, majd a tetejere helyezek egy masik talat,  es igy a forro goz felett olvasztom meg a kokuszolajat (kb 4 ek, kakaovajat nem mindig adok hozza). Mikor megolvadt a kokuszolaj hozzadom a rizsszirupot, es lassan kanalankent adagolva hozzaadom a kakaoport. Ovatosan kell adagolni a kakaoport, mert ha tul sokat adunk az olajhoz nagyon suru lesz a csokiszosz es nem lehet onteni mar.

Ha elkeszult a szosz, raontom a golyokra, majd azokat megszorom durvara apritott mogyoroval vagy dioval. Szerintem isteniek ezek a golyok, es nagyon remelem nektek is izleni fog majd.

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s