Chokladbollar, or chocolate balls, are a very common snack or dessert in Sweden. I think it’s probably the very first dessert every kid learns to make when they are young. To make this, oven is not even involved. You just need a big bowl and your hands. The process can be a bit messy yes… as you get bits of batter here and there, perhaps on those little faces as well, as I can’t imagine a kid can just make those without licking some from their hands, lol.
For the hygiene and efficiency, I tend to use food processor whenever I make those lovely chocolate balls. You can even use two spoons to shape them, then your hands will be totally clean. However, I do find hands work more quickly than spoons, so I am willing to get a bit messy.
The chocolate balls are naturally gluten-free, but due to the fact many factories that process oats also process wheat, if you have celiac disease and must follow strict gluten-free diet, buy those oats that are labeled gluten-free.
Kitchen Gadgets: Food Processor
Makes 30 balls
2 cups (500ml) rolled oats
1/2 cup (125ml) raw sugar
¼ cup (60ml) cocoa powder
½ cup (115g) vegan butter
1 tbsp (15ml)strong coffee in liquid
½ tsp vanilla extract
30 g 70% dark chocolate chips
¼ cup (60ml) to 1/3 cup (80ml) coconut flakes
1. Add rolled oats, sugar and cocoa powder into food processor and mix lightly.
2. Soften the butter, but don’t let it melt, cut into small pieces and add to the batter, mix a few times. 3. Add coffee and vanilla extract, pulse a few seconds.
4. Melt the chocolate in microwave oven for 10 seconds, add to the batter.
4. Now mix everything again, until the batter starts to get together yet slightly loose. You don’t want to mix too much, as the butter and chocolate might melt too much then it’s tricky to form the ball. If your batter becomes too sticky and wet, place it in the fridge to cool them for a while.
5. Use 1 tbsp of batter per ball, squeeze it a few times in one hand, then roll them into a round ball with both hands, roll it around in the coconut flakes to let the flakes coat the surface. Proceed until you finish the batter.
6. Place them in the fridge over night, they tasted even better the next day! Of course if you can’t wait, just feel free to start eating now.