Chokladboll (Swedish Chocolate Balls)
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Chokladbollar are no-bake Swedish chocolate oat balls, made in about 20 minutes with ingredients most kitchens already have. There is no oven and no melting of chocolate. Cold coffee and cocoa give the oats a deep, slightly bitter flavor that balances the sugar, and a roll in coconut or pearl sugar adds a light crunch. In Sweden they are a classic partner to a cup of coffee during fika.
Instructions
Stir the oats, sugar, vanilla sugar and cocoa together in a large bowl until the cocoa is evenly spread through the oats. If you are using vanilla extract instead of vanilla sugar, hold it back for the coffee step.
Add the softened butter or margarine. Work it into the dry mixture with your hands or a potato masher until the dough looks even, with no dry pockets of oats or cocoa.
Pour in the cold coffee, and the vanilla extract if you are using it. Mix until the dough is moist and holds together when pressed.
Tip some flaked coconut or pearl sugar into a small bowl for coating.
Roll the dough between your palms into balls about 1 inch (3 cm) across. Roll each ball in the coconut or pearl sugar until coated, then set it on a tray.
Chill the balls for at least one hour so they firm up, then serve.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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