Swedish “chokladbollar” {vegan, glutenfree} | Recipe

This recipe for vegan, gluten-free Swedish “chokladbollar” (chocolate balls) is an absolute everyday favorite. Easy, quick, with only a few ingredients, no baking, and delicious. Everything I love.

The recipe is based on a Swedish classic and can be found on many websites, including the website of the Swedish supermarket chain ICA. For the original recipe, see the ICA website.

My adjustments

I like to use xylitol (birch sugar, available at dm, for example) for sweetening. You can, of course, use your favorite sweetener and adjust the amount to your taste. I like it a bit less sweet.

I use coconut oil instead of butter; I like the taste and imagine it’s healthier—and it makes the recipe vegan.

I use more liquid than the original recipe calls for, simply because I find the rolled oats are more digestible when they’re slightly soaked and not so dry.

The recipe is gluten-free as is; if you’re particularly sensitive, you can of course use the explicitly gluten-free rolled oats.

I can’t tolerate caffeine, so I use the decaffeinated version instead of regular coffee. For a kid-friendly version, replace the coffee with oat milk. 🙂

In the original recipe, the chocolate balls are rolled in pearl sugar; I use coconut flakes.

Ingredients

Makes about 15-20 pieces

100g coconut oil
1 tbsp birch sugar (xylitol)
3 tsp cocoa powder
150g oat flakes
about 1/2 cup (decaf) coffee

Coconut flakes for rolling the balls in.

Step by step

Melt the coconut oil.

Mix the dry ingredients.

Then stir in the coconut oil and coffee, and knead everything into a smooth mixture.

Let it sit (I usually make the dough the day before, but a shorter soaking time is also sufficient; just experiment).

Form balls with your fingers. I always keep a bowl of water handy and moisten my fingers occasionally; this prevents the dough from sticking to your skin and makes it easier to shape.

Roll the balls in coconut flakes.

Place in the refrigerator (or, in summer, the freezer is also delicious) and let sit for 1-2 hours.

Variations

Spices aren’t included in the original version. I always go with what I like best. Especially in fall and winter, I find cinnamon and cardamom go very well. I’ve also kneaded in cacao nibs, which was also delicious. I can also imagine a pumpkin spice or gingerbread version.

Your version of the Swedish no-bake chocolate balls

Let me know in the comments if you’ve tried the recipe and created your own variations.