
Here comes another Swedish Classic! Sold in every coffee shop, Swedish chocolate balls are probably the most consumed sweet treat in Sweden, and they’re the easiest treat to make at home!
Because they dont require baking, and are made using simple ingredients chocolate balls are often the first thing that Swedish children learn how to make.


I honestly find that the chocolate balls sold in grocery stores tend to be too sweet, though they are still healthier than a candy bar. I’ll share our family recipe, which uses brown sugar and extra cocoa for a rich flavor with less sugar than traditional recipes.



Ingredients
1.5 Sticks / 170g butter – at room temperature
5 tbsp Cacao powder – use a high quality unsweetened cocoa powder for best flavor.
3/4 Cup / 70g rolled oats – Its best to use gluten free oats if making these for a crowd.
Quick-cooking oats are smaller and often make it easier to form balls with, but we still prefer whole roll oats as they make chocolate balls with more 'bite'.
1/3 Cup / 70g Brown sugar – the original recipe calls for white sugar, but I find muscovado sugar adds flavor and sweetness. Coconut sugar is lower on the glycemic index and also tastes great. You can of course use regular sugar!
Most Swedish Chocolate ball recipes call for about 1/2 cup sugar but I find them to be too sweet. Feel free to reduce the amount of sugar for a less sweet treat!
We have also made these using maple syrup and honey. Just omit or reduce the amount of coffee you add, or use some instant coffee granules.
3 tbsp Cold strong coffee – if making these with kids you can either use decafinated coffee or substitute with cold water.
Pinch of salt
Optional: Chokladbollar are often rolled in pearl sugar or shredded coconut, but we also use sesame seeds and sometimes powdered sugar or cocoa powder. You can also serve them without toppings!
Method
1. Mix the butter, sugar, oatmeal and cocoa powderin a large bowl using a fork, or your hands.

2. Add the rest of the ingredients and mix thoroughly to combine.
If the mixture seems too dry you can add a teaspoon or water. If it seems to wet you can add a few tablespoons of oats.
3. Allow the mixture to rest for 10 minutes to absorb the liquid and come together.
4. Using clean hands, roll the mixture into round balls.
Often chocolate balls that are sold at cafes are huge! You can choose what size you prefer. We prefer small balls.


5. Fill a small bowl with shredded coconut and roll or dip each chocolate ball until covered in coconut flakes.
You can also make these using a food processer. You don't want to blend these to a smooth, thick paste; just enough to bring the ingredients together!

Serving Tips And Storage


Swedes are famous for their fika time( coffee break). Enjoy these simple chocolate balls with a cup of coffee or a glass of milk.
Serve at room temperature for the best texture.
If you’re making them ahead of time, store them in an airtight container in the refrigerator for up to a week.
Swedish Chocolate Ball Variations
This is our family’s favorite recipe, but feel free to experiment with different flavors and ingredients to find your own favorites! Here are a few ideas;


Chokladbollar are often rolled in pearl sugar or shredded coconut, but we also use sesame seeds and sometimes powdered sugar or cocoa powder. You can also freeze them before dipping in melted chocoalte, place on parchment paper and refrigerate until the chocoalte has set.
You can also use a food processor to chop nuts or oats to roll the balls in finely.


Add a teaspoon of vanilla extract or vanilla sugar or a handful of dark chocolate chips to the mixture. O why not some dried cranberries?
If making chocolate oat balls for party or a crowd I recommend using gluten-free oats and coconut oil or vegan butter so they are suitable for those with dairy or gluten intolerance. I would also refrain from toppings like sesame seeds or nuts, as these are also two common allergies.
If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!

Hi, I’m Holly. Welcome to my site!
I love sharing my knowledge of foraging and simple, back-to-basics cooking so you’ll find some great recipes here, many inspired by my life in Sweden and my Irish roots.
I’m also a potter, passionate about connecting with other artists so you’ll also find inspiring interviews with fellow potters from around the world!
Whether you love pottery or simply looking for a new recipe, I hope you’ll find inspiration here!
Swedish Chokladbollar Recipe - Chocolate Oat Balls

Chokladbollar are a Swedish Classic sold in every coffee shop but they're really easy to make at home! This is a great recipe to make with kids as they're made using simple ingredients and don't require baking.
Ingredients
- 1.5 Sticks / 170g butter - at room temperature
- 3 tbsp Cold strong coffee - if making these with kids you can either use decafinated coffee or substitute with cold water.
- 5 tbsp Cacao powder
- 3/4 Cup / 70g rolled oats
- 1/4 Cup / 70g Brown sugar - you can also use white sugar.
- Pinch of salt
- optional: Chokladbollar are often rolled in pearl sugar or shredded coconut, but we also use sesame seeds, and sometimes powdered sugar or cocoa powder.
Instructions
1. Mix the butter, sugar and oatmeal in a large bowl using a fork, or your hands.
2. Add the rest of the ingredients and mix thoroughly to combine.
If the mixture seems too dry you can add a teaspoon or water. If it seems to wet you can add a few tablespoons of oats.
3. Allow the mixture to rest for 10 minutes to absorb the liquid and come together.
4. Using clean hands, roll the mixture into round balls.
5. Fill a small bowl with shredded coconut and roll or dip each chocolate ball until covered in coconut flakes.
You can also make these using a food processor. You don't want to blend these to a smooth, thick paste; just enough to bring the ingredients together!
Notes
Serve at room temperature for the best texture.
If you're making them ahead of time, store them in an airtight container in the refrigerator for up to a week.
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