Swedish Chocolate Balls (Chokladbollar) No-Bake, Vegan Recipe

Swedish Chocolate Balls (Chokladbollar)

I discovered chokladbollar, or Swedish chocolate balls, during my blissful trip to Stockholm last month.

The city is peppered with cosy coffee shops that sell coffee, yes, but also pretty little sandwiches, and the kind of wholesome home-style sweets that go so well with a steaming cup of something.

And though each place had a selection all its own, I soon identified a few classics you could count on finding pretty much everywhere: kardemummabullar, the Swedish cardamom rolls (also available in a cinnamon version, and sometimes chocolate or blueberry!), and chokladbollar, ping-pong-sized chocolate balls coated in grated coconut.

What makes chokladbollar especially seductive, beyond the simple presence of, you know, chocolate and coconut, is that they’re made with ground oats. This gives them a lightly nubby texture, and infinitely pleasing nutiness.

Swedish Chocolate Balls (Chokladbollar)

It was love at first bite in a herregud* kind of way. I ate my fill while in Stockholm, and couldn’t get them out of my head once home in Paris. I researched the recipes available out there, created a comparison spreadsheet (yes, I am that kind of person), and found that most of them called for impressive amounts of sugar and butter.

And so, I set out to create a version of my own using coconut oil more moderately instead (nothing against butter, you can use that instead if not vegan), and just the right dose of sugar to round out the other flavors.

Hey, want to see a video?

I hesitate to call them good for you but this version is as close as chokladbollar will get, and they won’t leave you feeling icky like a ball of sugared butter might.

These no-bake treats are quick and easy to make using a blender, and if you have kids to occupy, definitely get them involved in the rolling. (Read more about my beloved blender in my review of the Optimum 9400 by Froothie. Promo code included!)

If you’re planning to make food gifts this year, or need something lovely and unusual to greet your out-of-town relatives with, or bring to a holiday party, this is a guaranteed success. I’ve already given some away as hostess gifts in pretty beribboned sachets, and they were a hit.

PS: 12 Best Food Gifts for the holidays, my recipe for Vegan Hot Chocolate, and my epic Stockholm mini-guide.

* That’s OMG in Swedish. I’ve yet to learn WTF, but I want to.

Swedish Chocolate Balls (Chokladbollar)

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Swedish Chocolate Balls (Chokladbollar) No-Bake, Vegan Recipe

Prep Time: 15 minutes

Total Time: 1 hour, 15 minutes

Makes about 20.

Swedish Chocolate Balls (Chokladbollar) No-Bake, Vegan Recipe

Ingredients

  • 200 grams (2 cups) quick-cooking oats (certified gluten-free as needed)
  • 100 grams (1/2 cup) muscovado sugar or other unrefined cane sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon fine sea salt
  • 130 grams (2/3 cup) coconut oil, softened (substitute the same weight in unsalted butter, softened)
  • 2 tablespoons strong coffee, cooled (substitute non-dairy milk or water if avoiding caffeine)
  • 35 grams (1/3 cup) unsweetened grated coconut, for coating

Instructions

  1. In a blender or food processor, combine the oats, sugar, cocoa powder, and salt. Process in a few short pulses to grind the oats to a fine powder.
  2. Tip into a large mixing bowl. Add the coconut oil and coffee, and mix, first with a dough whisk or spatula, then with your hands, until a dough forms. It should be slightly sticky.
  3. Scoop out rounded tablespoons of the dough and roll into balls. Set aside as you go.
  4. In a shallow soup plate, put the grated coconut. Roll the balls in the coconut to coat.
  5. Refrigerate for at least 1 hour. I like them best brought slightly back to room temperature before eating.
  6. The chocolate balls will keep for a couple of weeks, refrigerated in an airtight container.
http://chocolateandzucchini.com/recipes/cookies-small-cakes/vegan-swedish-chocolate-balls-chokladbollar-recipe/

Swedish Chocolate Balls (Chokladbollar)

  • Melanie

    In Canada, we make something similar called haystacks, but we leave the oats whole. They are fast, fun for kids and so good!

  • I don’t find muscavado sugar very easily in France. Any tips gratefully received.

    • Do you have access to an organic food store? It’s readily available from there. Otherwise, I find that ordinary supermarkets now carry unrefined cane sugar in their organic / fair trade section.

      • Thanks. My local organic food store doesn’t have it anymore. I’ll have to try another one.

        A Swedish friend, who lived in Canada for some years, in BC, is having a Canadian biscuit swap next week, I may make them to take, especially as she doesn’t eat wheat. And, I already have some coconut oil.

        • Did you end up trying these, Gill? I hope the swap went well!

          • I made them and ate one and thought it was great, I’ll be making them with my son when he arrives on Monday for 2 weeks. We didn’t eat any at the biscuit swap because my friend had made St Lucia saffron buns to have with coffee, when we arrived, and we had an auberge Espagnole for lunch, followed by the very quick Danish apple plait which I demonstrated. So everyone took them home, including the URL to your blog, i hope they all visit it. Thanks for the recipe, it was so easy and had a real depth of flavour.

          • Aww, thanks so much, Gill, I so appreciate your spreading the word! I hope you have a wonderful time with your boy.

      • I found a jar of Vergeoise sugar in my cupboard and used that.

  • I love this idea! I would assume that a food processor would work as well. I was wanting to take some treats to my cycling class. These would be great! Thank you for sharing.

    • Yes, a food processor will work too! You’re going to be so. popular. with your cycling friends. :)

  • Niv

    Thanks for providing a vegan offering for the xmas goodies! I am going to try these. :)

  • Annabel Smyth

    They look really good. I usually make ordinary chocolate truffles, but those look marvellous! What would you substitute for the coconut, do you think – my mother dislikes it, and wouldn’t thank me for producing sweets rolled in it! More cocoa powder? Chocolate vermicelli?

    • Sorry for the delay, Annabel. It’s also traditional to roll these in pearl sugar if you have it. I would decrease the amount of sugar then. Otherwise, cocoa powder or chocolate vermicelli sound really good!

      • Annabel Smyth

        Thanks!

  • Sura Crutch Sevastopoulos

    I had a child’s cookbook with these cookies in it, but they were called Eskimo Balls. I’m talking late 1950s to early 60s, before PC. I made them all the time, as a child, and actually have been looking for the recipe. Thank you for the nostalgia.

    • Funny you should mention PCness, Sura, as these were originally called N-word balls! We have a similar pastry in France, with meringue and chocolate vermicelli, but I still see it sold under the offensive name sometime. o_O

  • NotJoking

    I worked with a woman many years ago who belonged to a religion that was basically vegan, and also believed in using as little energy as possible. She used to make something similar to this recipe using cocoa,oats, sugar, peanut butter for the fat, various chopped dried fruits such as raisins, dates, prunes etc. Sometimes rolled in coconut or ground nuts, sometimes stuffed with a pecan, almond or walnut. Good for long walks, or just having in the pantry for a quick snack.

    • Ooh I love the idea of using peanut butter in these, Joy! And hiding a nut in the middle is fun. (Not for small kids, obv.)

  • Esther Cooper

    Can’t wait to try these!

  • Jennifer E

    I have some coconut butter (not oil). Do you think that would work? What about using half coconut oil and half butter? Love your recipes! Thanks!

    • Hm. Coconut butter will have solids, whereas coconut oil has none. So you may need to use a little more for it to bind properly!

  • Irina Vodonos

    Yum! Thank you for a tasty, easy, and “healthy” recipe, Clotilde! I’ve made close to a dozen batches now, for us and to give as gifts, with a couple of substitutions: 1) For my husband, who needs to increase his protein intake, I add a couple of scoops of chocolate protein powder to the batter. Just don’t tell him I did that or he won’t eat them :) 2) For a friend who is allergic to chocolate, I left out the cocoa powder and added shredded coconut into the batter to up the flavor a bit, along with cinnamon, nutmeg, and cardamom. I plan to try adding chopped dried fruit and nuts next.

  • Nanna

    These look great! But I must confess, the main reason I decided to comment is to tell you that the Swedish version of WTF probably would be “Men va fan!”. =)

    • Thank you! Duly noted. Is it considered very vulgar?

      • Nanna

        Oh, I’d say it’s on about the same level as wtf =) So while people might react negatively if a kids says it, most wouldn’t even blink if they heard it from an adult.

  • Kim O’Connor

    Thank you for this amazing recipe! My 6 year old kiddos like the recipe “as is,” but asked for a version without coffee. (“That’s for grown ups, Mommy!”) I subbed almond milk, vanilla and a touch of cardamom and all of us loved them. I plan to try using blood orange rind from our tree in the next batch. Can’t wait to make them again!

  • I made these for a last-minute NYE party we ended up throwing, and they were a big hit, thanks! :)

  • Daniel Eliasson

    I’m glad to see salt included in this recipe! Salted butter is standard in Swedish home baking, and I think that touch of salt really does a lot for pastry. The salt content is usually 1.4 %, so that’s 1.4 g of salt for every 100 g of butter/coconut oil.

    • I add salt to all of my baked goods! Makes all the difference in the world.

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