📝 About This Recipe
A cornerstone of Swedish 'fika' culture, these no-bake chocolate oat balls are a nostalgic delight found in every bakery from Stockholm to Gothenburg. They offer a perfect harmony of rich cocoa, velvety butter, and hearty oats, spiked with a hint of cold coffee to deepen the chocolate profile. Irresistibly fudgy and rolled in crunchy pearl sugar or coconut, they are the quintessential Scandinavian treat for any time of day.
🥗 Ingredients
The Base
- 150 grams Unsalted Butter (softened at room temperature)
- 1.5 deciliters Granulated Sugar (or 3/4 cup)
- 4 deciliters Rolled Oats (or 1 3/4 cups; use quick oats for a smoother texture)
- 3 tablespoons Unsweetened Cocoa Powder (high-quality Dutch-processed preferred)
- 1 tablespoon Vanilla Sugar (or 2 teaspoons vanilla extract)
- 3 tablespoons Strong Cold Coffee (espresso or dark roast)
- 1/4 teaspoon Sea Salt (fine grain)
The Coating
- 1/2 cup Swedish Pearl Sugar (for the classic crunch)
- 1/2 cup Desiccated Coconut (unsweetened)
- 1 tablespoon Freeze-dried Raspberry Powder (optional for a modern twist)
👨🍳 Instructions
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1
Begin by ensuring your butter is properly softened to room temperature so it incorporates smoothly without lumps.
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2
In a large mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer or a sturdy wooden spoon to cream them together until the mixture is pale and fluffy.
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3
Sift in the cocoa powder and vanilla sugar (or add vanilla extract) to the butter mixture to ensure there are no bitter cocoa clumps.
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4
Add the pinch of sea salt and the cold coffee. The coffee acts as a flavor enhancer, making the chocolate taste more intense without adding a strong coffee flavor.
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5
Measure out the rolled oats. For a more refined, 'bakery-style' texture, pulse the oats in a blender for 5 seconds before adding, or simply add them whole for a rustic feel.
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6
Mix the oats into the butter and cocoa mixture until thoroughly combined. The dough should be soft, slightly sticky, and uniform in color.
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7
Place the bowl in the refrigerator for about 30 minutes. This allows the butter to firm up and the oats to hydrate, making the rolling process much easier.
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8
Prepare your coatings by placing pearl sugar and desiccated coconut into two separate shallow bowls or plates.
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9
Remove the dough from the fridge. Scoop out about a tablespoon of dough (roughly 20-25g) and roll it between your palms to form a smooth, round ball about the size of a walnut.
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10
Immediately drop the ball into your chosen coating. Roll it around until it is completely and evenly covered.
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11
Repeat the process with the remaining dough. If your hands get too warm and the dough starts to melt, wash your hands in cold water and dry them before continuing.
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12
Place the finished Chokladbollar on a tray lined with parchment paper.
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13
Chill the balls in the refrigerator for at least 1 hour before serving. This sets the structure and creates that signature fudgy bite.
💡 Chef's Tips
For the best texture, use 'Quick Oats' or pulse 'Old Fashioned Oats' briefly in a food processor; whole large oats can make the balls fall apart. Always use high-quality butter rather than margarine, as the flavor of the butter is very prominent in this no-bake recipe. If you are sensitive to caffeine, you can substitute the coffee with orange juice or even water, though coffee provides the most authentic depth. To keep your hands clean while rolling, use a small cookie scoop to portion out the dough before rolling by hand. Store these in an airtight container in the fridge for up to a week, or freeze them for up to 3 months—they actually taste delicious straight from the freezer!
🍽️ Serving Suggestions
Serve alongside a steaming cup of strong black coffee for a traditional Swedish fika experience. Pair with a glass of cold milk, which perfectly complements the rich cocoa and buttery oats. Arrange on a tiered cake stand with other Swedish treats like Hallongrottor (raspberry cave cookies) for a dessert buffet. Dust a few with freeze-dried raspberry powder or crushed nuts for a colorful, modern presentation. Serve as a light 'pick-me-up' snack during an afternoon tea break.