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!

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


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.


  • 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.

Raw, vegan Dark Choco Ferrero Rocher

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

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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.



Rice Milk – The CheapO in Town (my redefinition of cheapo)

I’ve checked the meaning of “cheapo” in the dictionary: # inexpensive and of poor quality # – I didn’t like what I read 😉

I considered myself a cheapo, in a positive way.

I like nice, quality things but I love a bargain. I like saving a penny/cent here and there but I don’t mind paying a bit more for quality, healthy, earth- and people-friendly products. But when I see something the questions :’Can I get it cheaper? Can I make it myself? Do I really need this? are always on my mind.

I think it runs in my family. I got this from my mom and grandma. And, Surprise, surprise! my husband turns out to be from the ‘CheapOtribe’ as well. My grandma would always say farewell to me with one advice: Be a “spórmajszter,” which could be translated as ‘Be a master of your money aka. Be mindful of your spending.’ The Hungarian word grabs the essence of a lifestyle of mindfulness about spending your money wisely. I hold dearly the positive connotations of this word and will stick with me for the rest of my life. The wisdom of older generations amaze me, behind their simplicity there’s so much wisdom, so much to learn.

When I use the word “cheapo,” the wisdom of my grandma comes to me and I’m happy to use this word when referring to myself.

I was in the shop the other day looking for some alternatives to milk. I found soya and rice milk for a price I would never pay. So the cheapo in me started the chatter: ” @@@### there has to be a cheaper and smarter option @@@###.” So I walked away with a sad face.

2 days later I was sitting at home reading a yoga book about how to make your own soya milk when the idea struck me: “Girl, DIY your rice milk!!!”

So I started my research and since then I have my morning coffees with my homemade rice milk. (I’m not gonna lie – I’ve tasted better things in my life, but for a healthier life you have to be willing… or should I just quit coffee altogether? naaaaah, not ready for that one yet)

The way I did my RICE MILK:

  • 1 small cup of brown, organic rice
  • about 10 cups of water
  • pinch of salt

ricemilk.jpg1. picture: mixture in the blander   2. the cup I used, and how much it made

Again, you can find so many recipes out there. Surf around and check youtube if not sure.

  1. Let the rice soak in 8 cups of water for 36 hours
  2. Put it in a bowl +salt and cook till its tender
  3. Put the mix in your blender with 2 cups of fresh water.
  4. The mix you get is creamy
  5. Filter the mixture into a jar or bottle (use a funnel and a strainer)
  6. Add more water if you want to thin it out
  7. Consume within 7 days
  8. You can add sugar, xilit or any kind of product to sweeten your milk (I don’t like my coffee sweet, so I left mine unsweetened)

I think I should DIY oat and coconut milk, as well, in the future…

…till then #Chilex and Enjoy your Morning Coffees#

oh, and remember #To Be a CheapO is Cool#

Would you like some rye-flakes with that?


Yes, please!  Rye porridge is the new cool in my breakfast cupboard…

Rye is a healthy alternative to oat-flakes. If you love your oatmeal porridge for breakfast you’ll love your rye porridge!

What you need:

  • 1 cup of rye-flakes
  • water to cook the rye
  • dried unsweetened fruits (my choice: apricot, cranberry, fig, raisin, goji berry and sesame seeds)
  • pinch of salt
  • pinch of cinnamon, ground ginger (to taste), nutmeg
  • honey when served

I know there are various techniques to make porridge, so you can prepare your porridge the way you like…

My method: Put the rye in a pot with the goji berries + salt and spices; cover it with water and cook for about 5 minutes. Pour the rye on top of the dried fruits and mix them. Let it cool down + add honey …      Voilà! ready to enjoy!

I didn’t use milk to prepare this porridge. Cutting out dairy is not an easy one for me ~ I love yogurt, cheese, all kinds of dairy products ~ but unfortunately I’ve got no other choice. It was around November, when I realized that my lactose tolerance might be joining the club of intolerance. I wasn’t sure whether it was the milk or some other food, so I started experimenting. It was the milk 😦

I’m doing this gradually. To make this easier for myself, I thought I would start with milk. I don’t drink too much milk, only with my morning coffee… but I’m also a #Do not mess with my morning coffee# person, so I needed to come up with a healthier option… RICE MILK

Today I’ll prepare my first DIY rice milk… if you’re interested how it turned out and how I did it, you can find out in my next post.

Have a Happy Breakfast Everyone!

and remember #EatYourBreakfast#It’sGood4you#