Simple Swedish Chocolate Oat Balls (Chokladbollar)
Servings: 18 balls
Ingredients
- 150g (⅔ cup) butter (room temperature)
- 180g (⅞ cup) sugar
- 1½ tsp vanilla sugar (see note 1)
- 40g (⅜ cup) cocoa
- 3 tbsp cold strong brewed coffee (see note 2)
- 280g (3 cups) oats
Decoration
- coconut, pearl sugar or sprinkles (use as much as needed to cover the balls).
Instructions
- Cream the butter and sugar together until light.
- Add the other ingredients, one at a time (in order of appearance) until everything comes together.
- Roll into around 18 balls of a size a little smaller than a golf ball (although it doesn't matter how big or small you make them).
- Place whatever you are using as decoration in a bowl and roll the balls in it until they are covered.
- Place in a container and keep in the fridge for an hour or so. The chokladbollar will last several days in the fridge. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. While I have no reason to believe they are inaccurate, please be aware that I have not tested this recipe with imperial measurements.
- Vanilla sugar is common in Swedish baking, but if you don't have it, you can substitute 1 tsp of vanilla extract.
- Brewed coffee is the norm in Sweden, (though not as common in the UK). Substitute brewed coffee for 1 tablespoon instant coffee mixed with three tablespoons of cold water.
