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

The history of Chokladbollar may be the first to event what we now call an energy ball. According to this blog 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)


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 hand held 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.

Step 3
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.