During a trip to Stockholm last year, I discovered the chokladbollar (chocolate balls), I tasted them again in Copenhagen recently, and couldn't resist the urge to make some myself.
The main ingredient is rolled oats, which makes them particularly soft, I choose a gluten free version of the rolled oats for the recipe.
For a lactose-free version, I substituted the butter from the original recipe for coconut oil, I used brown muscavado sugar, but I will soon do the balls again with dates to replace sugar.
I rolled some of the balls in a mix of dried red fruits (goji berries and cranberries) to add colour and a little sour taste to complement the classic coconut coated balls.
The step by step recipe in images
Prepare all the ingredients, rolled oats, sugar, cocoa, salt, strong coffee, coconut oil
The grated coconut and mixed dried red berries for rolling the balls
Pulse in a blender all the dry ingredients, oats, sugar, cocoa, salt to obtain a fine powder
Add the coconut oil, coffee and dash of vanilla extract and mix to obtain a sticky dough.
Make small round balls (around 2cm) and roll them in the grated coconut or the mixed dried fruits
Place in the fridge for one hour, enjoy!!!
Replacing butter by coconut oil makes the balls harder. To regain some of the softness, I recommend to take them out from the fridge one hour prior to consumption.
Alternatively I will next time combine some ghee with the coconut oil to add texture however they will not be vegan anymore but only lactose free
Vegan Swedish chocolate balls
200g rolled oats (2 cups) gluten free
100g (1/2 cup) muscavado sugar
3 Tablespoons cocoa (not sweetened)
1/4 teaspoon salt
100g coconut oil
2 Tablespoons strong coffee
1 drop of vanilla extract or 1 teaspoon of vanilla sugar
30 g grated coconut
30g dried red berries (goji and cramberries for me) finely chopped
Combine all the dry ingredients, rolled oats, sugar, cocoa and salt. Pulse in a blender or a mix in a food processor until you obtain a fine powder.
In a mixing bowl combine the powder with coconut oil and coffee, vanilla with a spatula until you obtain a sticky dough.
Using your fingers prepare small bite-size balls (They are usually bigger like a golf ball size in Sweden but I like them smaller) and roll them in the grated coconut or in the dried fruits.
Place in the fridge for one hour before serving.
The balls can be kept in the fridge for up to 2 weeks in an air tight container.