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    Home » Recipes » Dessert Recipes

    Chokladbollar: Swedish Chocolate Balls {Vegan + GF}

    Updated: Mar 29, 2024 · Published: Oct 15, 2020 by Andrea

    Jump to Recipe

    Vegan Swedish Chocolate balls (chokladbollar) are a super popular sweet treat. The perfect healthy-ish dessert to satisfy chocolate cravings!

    I discovered these chocolate balls while on holiday in Gothenburg a few years ago.

    These delicious chocolate balls won my heart at the very first bite. They're SO addicting. Once you try them it takes a lot of self-control to stop!

    swedish chocolate balls on a wood board

    These Swedish chocolate balls don’t require any cooking or baking, and are ready in 15 minutes only. Made with simple ingredients you most probably have in your pantry already, those little balls are impressively easy to put together.

    The best part is, these Swedish chocolate balls are totally no-bake, dairy-free, gluten-free and vegan.

    Ingredients

    Traditional Swedish chocolate balls are made with oatmeal, sugar, vanilla sugar, cocoa, butter, and a small amount of coffee. 

    You can stick to the traditional recipe or make some tiny changes to turn them into an allergy-friendly healthier treat, like I did.

    Replace butter with coconut oil using the same ratio, and swap regular sugar for fine organic muscovado ( try also with maple syrup).

    The flavour is so similar you won't taste the difference, and they become conveniently vegan, making everyone happy.

    How To Make Chokladbollar

    recipe step 1: all the ingredients added in the bowl of a food processor.

    Step 1. Fold all the ingredients in a food processor and mix for 30 seconds or until combined.

    Scrap down the mixture with a spatula if necessary.

    recipe step 2: all the ingredients mixed and combined in the bowl of a food processor.

    Step 2. The mixture should be easy to roll and not too sticky, feel free to adjust the consistency with more oats or coffee.

    To give it a fun grown-up twist, you can also substitute coffee with spirits like Kahlua, Baileys or rhum. I promise they will be a hit!

    recipe step 3: mixture rolled into balls and placed on a baking tray covered with parchment paper.

    Step 3. Place a full tablespoon of the mixture in your hand and shape it into a small ball, repeat until with the remaining mixture, and arrange the balls on a baking tray covered with parchment paper.

    Usually kokosballs are the size of a golf ball, but you can shape them in the size you prefer.

    I go for a bite-sized version, but I've seen shops in Sweden selling chocoballs the size of a tennis ball (!!).

    recipe step 4: chocolate balls rolled into coconut flakes.

    Step 4. Once ready, roll them in coconut flakes. These treats are already very sweet, so I use unsweetened desiccated coconut flakes.

    But you can also use pearl sugar or finely chopped nuts like pistachio, almonds or hazelnuts.

    Place them in the fridge for 10 minutes, then eat them straight away, and store leftovers in the fridge for up to 3 days.

    three swedish chocolate balls and a small white and black bag.

    This recipe as you can see is super simple and really fun to make.

    Ask your kids to help you out, or invite your friends over and have a great time recreating these awesome Swedish chocolate balls together.

    They also make a super cute homemade gift for any occasion, from Halloween to Christmas, or offered as wedding/birthday party favours.

    These magic Swedish chocolate balls are a great addition to breakfast or tea time, especially now that the days are getting chiller.

    I can already see myself holding a cup of nice cup of coffee (or a rich Italian hot chocolate) and indulge in this delicious treat!

    Chokladbollar: Swedish Chocolate Balls on wood board, image optimized for Pinterest

    I really really hope you’re gonna give these yummy Swedish chocolate balls a try, they’re so incredibly quick and easy to prepare, and SO satisfying!

    More Vegan Desserts To Try:

    • The EASIEST Vegan Chocolate Muffins
    • 2-Ingredient Cookies (Vegan + Flourless)
    • Water Cake: A Dairy-free, Egg-free, Magic Cake

    DID YOU MAKE THIS RECIPE?

    Please let me know how you liked it! Leave a comment and/or a rating below, and share a picture and tag @thepetitecook on Instagram! Reading your feedback and looking at your pictures always makes me smile *and super hungry*! 

    Recipe

    Print SaveSaved!
    4.80 from 5 votes

    Kokosballs: Swedish Chocolate Balls

    Prevent your screen from going dark
    Vegan Swedish Chocolate balls (chokladbollar) are a super popular sweet treat. The perfect healthy-ish dessert to satisfy chocolate cravings!
    Prep Time15 minutes mins
    Total Time15 minutes mins
    Course: Dessert
    Cuisine: Swedish
    Serving: 10
    Calories: 170kcal
    Author: Andrea Soranidis

    Ingredients

    • ½ cup rolled oats, (120 g)
    • ½ cup fine muscovado sugar (or maple syrup), (120 g)
    • 3 tablespoon dutch cocoa powder
    • 1 tablespoon cold espresso coffee
    • ½ cup coconut oil, at room temperature, (120 g)
    • 1 teaspoon vanilla extract, (or half vanilla bean pod)
    • a pinch fine sea salt

    Topping:

    • ¼ cup unsweetened desiccated shredded coconut, (60 g)

    Instructions

    • Fold all the ingredients in a powerful food processor and mix until combined.
    • The mixture should be easy to roll and not too sticky, you can adjust consistency by adding a little more oats or coffee.
    • Shape the mixture to form bite-sized balls and arrange on a tray covered with parchment.
    • Roll each ball over coconut flakes, refrigerate for 10 minutes and serve.
    • Store in the fridge for up to 3 days.

    Notes

    To make sure your Swedish chocolate balls are gluten-free, use only non-contaminated, certified gluten-free oats.
    This post was originally published in 2015 and updated with new info.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 170kcal | Carbohydrates: 15g | Protein: 1g | Fat: 13g | Saturated Fat: 11g | Sodium: 5mg | Potassium: 64mg | Fiber: 1g | Sugar: 11g | Calcium: 13mg | Iron: 1mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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    Reader Interactions

    Comments

    1. katie LUND says

      December 06, 2021 at 7:02 pm

      5 stars
      Hey! I love the recipe 🙂 super easy and delicious.

      Just wondering about the measurements - my 1/2 cup of oats = 45grams of oats.
      I used the gram measurements and needed about an extra 30g oats to absorb some oil.

      Reply
    2. Ralph says

      September 25, 2021 at 4:54 pm

      Should I cook the oats first before mixing them altogether?

      Reply
      • Andrea says

        September 26, 2021 at 9:20 am

        Hi Ralph, you don't need to cook the oats first! Make sure to use rolled oats. Let me know how you liked the recipe!

        Reply
    3. Anne says

      December 12, 2017 at 6:18 pm

      Thanks for this amazing recipe! We just made these as part of our homeschool study of Sweden and they're a hit. Coconut oil is a must....it adds so much to the flavor! I can see is making these again and again. 🙂

      Reply
    4. Cam Evenson says

      December 06, 2016 at 3:10 am

      If the oats has only been milled in a mill which has never seen any other grains then it can be considered gluten free. Otherwise, the chances of cross contamination is really high. Many mills will roll oats and other grains as a means of profit. I have also found farmers are not always careful with weeding out volunteer grains and then take Oats and other seeds to milling.

      Reply
      • Andrea says

        December 07, 2016 at 10:14 am

        Hi Cam, thank you so much for this deep insight. I actually didn't know, but most of my celiac friends eat oats safely so I assumed it was safe 🙂 I'll be more careful in the future! Thank you again 🙂

        Reply
    5. anna (@hedwig__lives) says

      October 29, 2015 at 4:17 am

      Do you think they'd hold up with olive oil instead of butter? And for the vanilla sugar can I use vanilla + sugar? Thanks!

      Reply
      • Andrea says

        October 31, 2015 at 5:07 pm

        I usually go for coconut oil, so I'm not sure how they will turn up with olive oil, if you use it opt for a very light oil. As stated in the recipe, I use vanilla bean + sugar, vanilla extract will work well too :).

        Reply
    4.80 from 5 votes (4 ratings without comment)

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    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


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