Here’s a classic Swedish treat that even kids can make. Chokladbollar (Swedish Chocolate Balls) are delectable no-bake chocolate balls rolled in coconut — perfect for dessert or afternoon snack!
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If there is a poll on what each kid in Sweden has tried making at home, Chokladbollar will win hands down — not even kanelbullar comes close.
That’s because these no-bake chocolate balls are so easy to make; even kids love making them.
These days, every coffee shop, bageri (bakery), or supermarket in Stockholm would have these treats — the only difference is the size.
Now you can also try making them at home!
- Oats – you should use rolled oats, not the instant variety.
- Cocoa powder – just use your favorite brand for making these Swedish chocolate balls.
- Butter – unsalted and softened.
- Sugar – caster sugar is what you should use because of its texture.
However, if you have the normal granulated sugar, do a quick pulse in your blender or food processor, and you’re good to go.
- Desiccated coconut – the ones I used in this recipe is unsweetened.
If you are using the sweetened ones, remember to adjust the amount of sugar to avoid making the chocolate coconut balls overly sweet.
Start preparing chokladbollar by using a medium to a large mixing bowl; add the oats to it (photo 1).
Followed by sugar and sifted cocoa powder (photo 2).
Lastly, add the softened butter (photo 3).
Mix everything until evenly combined (photo 4).
Start forming the mixture into balls by scooping no more than a tablespoon of it and rolling it into your palm (photo 5).
Roll each into the desiccated coconut, making sure that all sides are covered (photo 6).
Place the chokladbollar in the refrigerator for at least fifteen minutes to chill.
- Do not skip the sifting of cocoa powder. It helps in combining the mixture evenly because there will be no lumps in the finished chokladbollar.
- If the mixture is too wet after combining everything, place the bowl in the refrigerator for at least fifteen minutes, then start forming the chocolate oat balls.
- If the desiccated coconut you have is sweetened, adjust the sugar amount in the mixture.
I only keep mine for a month, although I have some friends who keep theirs up to two months.
Just make sure you keep the chokladbollar in a tight container or Ziplock bag.
See how easy it is to make these chocolate balls? So give them a try and let me know!
NOTE: This post was initially published in February 2017. New images, as well as more recipe details and a video, have now been added.
Swedish Chocolate Balls Recipe (Chokladbollar)
- Mixing Bowls
- Pyrex Measuring Cups
- Measuring Spoons
- Strainer for Sifting
- Rubber Spatula
- 1/2 cup butter, (100 grams) unsalted, room temperature
- 1/3 cup sugar
- 3 tbsp cocoa powder
- 1 & 1/4 cup rolled oats
- 1/3 cup desiccated coconut
- Use a medium to a large mixing bowl to combine the following: oats, sugar, sifted cocoa powder, and butter.
- Mix until you get a thoroughly combined mixture.
- Take a tablespoon of the mixture into your hands and form a ball by rolling it into your palm.
- Coat the formed ball with desiccated coconut.
- Place the chocolate balls into the refrigerator for at least 15 minutes to chill.
- Cook’s Tip#1: Use rolled oats, not the instant variety.
- Cook’s Tip #2: Make sure you sift the cocoa powder to get rid of lumps.
- Cook’s Tip #3: If the mixture is too wet to form into balls, place it in the refrigerator for at least 15 minutes to solidify before forming them into chokladbollar.
- Cook’s Tip #4: If you are using sweetened desiccated coconut, adjust the amount of sugar in the chocolate oat mixture.