A popular Swedish chocolate ball that is so easy to put together and requires no baking. It makes for a perfectly easy and quick chocolate treat.
What is chokladbollar?
Chokladbollar is Swedish-style super easy no-bake chocolate treat made with oats, cocoa powder, brewed coffee, sugar, butter and coat in coconut. It is such a delicious and easy treat to put together.
Ingredients
1. Oats
You can use rolled oats or quick-cooking oats. Rolled oats give a chewier texture. If you want to make this dessert gluten-free, just make sure you use gluten-free oats
2. Cocoa powder
You can use any cocoa powder of your choice. If you have Valrhona, that’s the best as it gives a rich deep cocoa flavor
3. Strong brewed coffee
The coffee really adds a deep chocolatey flavor (yes, I know!). So, please don’t skip this!
4. Butter
I use unsalted butter. For a vegan version, you can use soft coconut oil, not melted
5. Sugar
I use granulated sugar. You can also use caster sugar
6. Desiccated coconut
I use unsweetened desiccated coconut. You can also use unsweetened coconut flakes
How to make Swedish Chokladbollar
1. Toast the oats on a dry pan over medium heat for about 5 minutes. Take care not to burn them. Toasting the oats adds extra nuttiness and it really kicks it up a notch
Combine softened butter, sugar, cocoa powder, coffee, a pinch of salt. Add the toasted oats and stir until they are thoroughly combined
2. Use a spoon to scoop about 1 tablespoonful (or more if you want it bigger in size) 
3. Roll it into a round ball
4. Coat in desiccated coconut
5. Put on a small baking sheet lined with parchment paper
6. Chill them in the fridge for 30 minutes until they are firm. They can be kept in an air-tight container in the fridge for a week or so. They can be kept frozen for a month. Simply thaw at room temperature until they are soft enough to be eaten.
Did you make this Swedish chokladbollar recipe?
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Easy No-Bake Swedish Chocolate Balls (Chokladbollar)
Ingredients
- 110 gr rolled oats
- 150 gr granulated sugar
- 100 gr butter, softened
- 30 gr cocoa powder
- 2 Tbsp strong-brewed coffee
- Pinch of sea salt
- ½ cup Desiccated coconut or more as needed
Instructions
- Toast the oats on a dry pan over medium heat for about 5 minutes. Take care not to burn them.
- Combine softened butter, sugar, cocoa powder, coffee, pinch of salt. Add the toasted oats and stir until they are thoroughly combined
- Use a spoon to scoop about 1 tablespoonful (or more if you want it bigger in size) and roll into round ball. Coat in desiccated coconut and put on a small baking sheet lined with parchment paper
- Chill them in the fridge for 30 minutes until they are firm. They can be kept in an air-tight container in the fridge for a week or so. They can be kept frozen for a month. Simply thaw at room temperature until they are soft enough to be eaten.
