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Prep time
35 minutes
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Cook time
15 minutes
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makes
about a dozen chokladbollar
Author Notes
No-bake chocolate balls made with rolled oats, butter, sugar, and cocoa are so easy to make. Just add everything to one bowl and mix with your hands (or a mixer if you’d rather not get your hands gooey).
If you happen to have pearl sugar at home, roll half of them in pearl sugar, and the rest in coconut. If you don’t, don't worry—coconut is equally delicious.
Tips & Tricks
• Make a batch ahead and pack them up as your beach/summer/hike/road trip snack.
• Swap regular butter for vegan butter, but only if you must (because nothing compares to the real thing).
• Store them in the fridge in a sealable container or plastic bag for up to 5 days.
• To shorten the final chilling time, avoid using your hands as much and use a mixer.
—Nea Arentzen
Watch This Recipe
No-Bake Swedish Chocolate Balls (Chokladbollar)
Ingredients
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1/2 cup
(113 grams) unsalted butter, softened
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1/3 cup
granulated sugar
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1 teaspoon
vanilla extract
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1/4 cup
100% natural cocoa powder
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1 1/4 cups
rolled oats
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2 tablespoons
really strong strong coffee (or 2 tablespoons water + ¼ teaspoon instant espresso powder)
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1/4 teaspoon
kosher salt
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1 cup
unsweetened shredded coconut (or 1/2 cup pearl sugar and 1/2 cup coconut, if using half and half)
Directions
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In a medium bowl, combine the butter, sugar, vanilla, cocoa, oats, coffee, and salt. Mix with an electric mixer on low speed until the ingredients are well combined. Alternatively (and my go-to method), use your hands to blend everything together—you don’t have to worry about the butter getting too soft because they’re going back in the fridge anyway.
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Transfer the coconut to a shallow bowl. Roll the chocolate ball mixture into 2-inch balls (make them smaller or larger if you want), then roll them each generously in the coconut, pressing slightly to adhere. Place them on a plate and cover loosely with plastic wrap, then transfer them to the fridge to harden up, 30 to 40 minutes.
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