No-Bake Swedish Chocolate Balls (Chokladbollar) – 2 Easy Versions, No Coffee
My Swedish Chocolate Balls are gluten-free, coffee free, a kid-friendly recipe.
These little chocolate treats, known as Chokladbollar, are a classic Swedish no-bake snack found in every café and bakery across Sweden. Traditionally made with oats, butter, sugar, vanilla, cocoa, and a splash of coffee, they’re rolled in unsweetened coconut for that iconic look and texture.
In true Sue Maree P style, I've given these Swedish chocolate balls a simple twist—this version is gluten-free, coffee-free, and perfect for kids too!
Did you know? Chokladbollar might be one of the earliest versions of modern energy balls. According to Scandasia, the first version was created in 1943 during World War II, made from leftover cake crumbs.
Takes = 10 minutes + 30 minutes to chill
Makes = 12 to 20, depending on the size
Ingredients
- Rolled oats (gluten-free if needed) – 150g (1.5 cups)
- Butter (room temperature) – 100g (1/2 cup)
- Sugar – 50g (1/4 cup)
- Light Brown Sugar – 50g (1/4 cup)
- Vanilla Powder – 1/2 teaspoon or Vanilla extract – 1 teaspoon
- Hot Water – 4 to 6 tbsp
- Cocoa Powder – 3 tablespoons heaped
- Coconut – 50g (about 1/2 cup)
Method
Step 1
CREAM butter, sugars and vanilla until light and fluffy. I did this originally by hand as I was in a holiday rental and had no electric mixer. Use an electric mixer or electric handheld beaters if you have them.
Step 2
COMBINE cocoa powder and hot water until you form a thick paste. If it is too thick add more water, a tablespoon at a time. Stir in the oats to form a sticky ball. If the mixture is very soft, chill for 30-60 minutes before rolling.
Step 3
SPOON out the mixture with a teaspoon or dessert spoon and form into balls with your hands then coat with coconut and place each ball spaced on a lined tray or in a container. Chill again for at least 30 minutes. Best served chilled or they are still okay at room temperature.