These little Swedish chocolate balls known as Chokladbollar are sold everywhere in Sweden. This Swedish Chokladbollar is a no-bake recipe and made with simple ingredients oats, sugar, butter, vanilla, cocoa, coffee and rolled in unsweetened coconut. Sue Maree P style I wanted to make my twist. My Swedish Chocolate Balls are gluten-free, coffee free, a kid-friendly recipe. Inspired by a recipe by Ed Kimber that I tweaked slightly on https://www.swedishfood.com/.
The history of Chokladbollar may be the first to event what we now call an energy ball. According to this blog https://scandasia.com/chokladbollens-dag-a-story-on-true-passion-for-swedish-chocolate-balls/. The first balls were made in 1943 during WW11, from a leftover cake.
Takes = 10 minutes + 30 minutes to chill
Makes = 12 to 20 depending on the size
- 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)
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 hand held beaters if you have them.
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.
SPOON out 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 for at least 30 minutes. Best served chilled or they are still okay at room temperature.