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Chokladbollar

Chokladbullar
Chokladbullar
Chokladbullar

When we were in Sweden in the summer, as well as munching all the kanelbullar/cinammon buns, I also had a few tries of the lesser known chokladbollar/chocolate balls. They are a no-bake treat made mostly from oats, which makes them seem vaguely virtuous. They’re not really, but what they are is bloody delicious. In Sweden these were golfball sized, in some cases even bigger than that, and you’d buy them one at a time. I chose to make them smaller to give as Christmas gifts, for added coconuttyness. I made two batches of these, and the second time I put in some roasted hazelnuts (on Dave’s recommendation that they needed some added crunch) and OH.MY.GOD that was amazing. Makes them taste like Nutella, but less sickly!

When I read about them while we were in Sweden, there was a lot of chat about how these are childhood things, because you make them as kids on account of no baking. I’m not sure I agree with this, I involved Milo in the first batch and everything got covered in chocolatey goo. The mix is very sticky while they’re being made, which is why I recommend that they’re best eaten cold.

I reckon these could easily be healthified/made suitable for clean eating/orthorectic type eaters* by using honey or some syrup for the sugar, and coconut oil for the butter. It would need a bit of messing about with the ratios though, as that would obviously make them more runny.

Right, enough chit chat, on with the recipe. Adapted from here.

  • 100g caster sugar
  • 100g unsalted butter
  • 1tsp vanilla extract (I used that vanilla bean stuff you can buy)
  • 3 tbsp strong coffee, hot (you want this to be really strong, like double/triple your normal. For my second go, I put one spoonful of coffee in my small cafetiere, but only 1/3 of the water)
  • 3 tbsp cocoa powder
  • pinch of flaked sea salt
  • 200g rolled oats
  • 100g roasted hazelnuts
  • 50g desiccated coconut

Instructions

  1. Mix butter and sugar – the first time I melted the butter in the microwave, the second time I spent forever creaming them. It made no discernible difference so just do what you want!
  2. Make a paste with the cocoa and coffee
  3. Chuck the coffee paste and all other ingredients except the coconuts into the butter mix. Mix until fully combined.
  4. Make into balls and roll in the coconut.
  5. Put in the fridge for at least an hour.

* As you know, I’m sceptical about dairy avoidance and assuming syrups are better for you. It’s still just sugar, just marginally less processed. But anyway, I reckon they would taste nice with these subs, so I’m not really slagging that off.

Comments on this entry are closed.

  • Señora Allnut 16 December 2016, 10:49 am

    they look tasty, and I like that hazelnut adding, delightful!
    besos
    Señora Allnut recently posted..pink & violetMy Profile

  • Libby 16 December 2016, 11:18 am

    Aw, I love these! I make them super occasionally from a recipe my ex-sister-in-law (she’s Swedish) gave me. Yum!

  • Lorena 20 December 2016, 9:12 pm

    Franca you’re bad influence ! I want to go buy all the ingredients and make these.

    • Franca 23 December 2016, 8:08 am

      I think you should, it’s Christmas!

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