Swedish Chocolate Balls (Chokladbollar)
Swedish Chocolate Balls are full of chewy oats, butter, cocoa, and finished with shredded coconut. Hazelnuts are added here to give a nutty flavor to this traditional and gluten-free treat!
Ingredients
- 2 cups gluten-free oats
- ½ cup roasted hazelnuts, skins removed
- 4 ounces good-quality unsalted butter, softened
- ¼ cup natural cane sugar
- ¼ cup natural unsweetened cocoa powder
- 2 tablespoons cooled strong coffee
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- Shredded unsweetened coconut, for rolling
Instructions
- Using a food processor, grind together the oats and hazelnuts until fine but not powdery.
- In a stand mixer or with a hand mixer, cream together the butter and sugar until light and fluffy. Add the cocoa powder, cooled coffee, vanilla and salt and mix until creamy.
- Add the oat mixture to the bowl and combine well. The mixture should come together when squeezed with your fingertips.
- Using a small cookie scoop or spoon, portion the mixture evenly into walnut or golfball-sized pieces and use your hands to roll into smooth balls.
- Roll each ball in some of the shredded coconut. Ground hazelnuts or Swedish pearl sugar also make nice coatings.
- Store the Swedish Chocolate Balls in a container in the refrigerator until ready to serve. Bring to room temperature for serving.
Notes
For a vegan version of these treats, find the recipe here: Vegan Swedish Chocolate Balls (Chokladbollar)
Servings: 20 Balls