They say that these Swedish chocolate balls, known as chokladbollar, are the first thing a Swedish child learns to make, and for good reason; they're easy to do, there's no baking required, and mixing the "dough" together makes for a fun activity. They sure beat snacking on a candy bar during the afternoon slump, as the fats and whole grain keep you satisfied much longer, while the coffee and cocoa provide the perfect pick-me-up.
Ingredients
- ½ cups quick-cooking rolled oats: 1 piece
- white sugar: 0.5 cup
- ½ tablespoons cocoa powder: 3 piece
- pinch kosher salt: 1 piece
- pinch cayenne pepper: 1 piece
- unsalted butter: 0.25 cup (softened)
- coconut oil, at room temperature: 0.25 cup
- vanilla extract: 1 tsp
- strong brewed coffee: 2 Tbsp
- unsweetened grated coconut: 0.5 cup (or as needed)
Metric Conversion
Stages of cooking
-
Heat a pan over medium heat and add oats. Toss and shake until fragrant and lightly toasted, 5 to 7 minutes.
-
Combine sugar, cocoa powder, salt, cayenne, butter, coconut oil, vanilla extract, and coffee in a bowl. Add the oats and mix until thoroughly combined.
-
Portion dough into balls using a sorbet scoop. Roll balls in grated coconut and transfer to a parchment-lined baking pan. Let them firm up in the fridge for 15 to 20 minutes.
