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!
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
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.
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!
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 (!!).
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.
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!
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*!
Kokosballs: Swedish Chocolate Balls
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
Nutrition
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.
katie LUND says
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.
Ralph says
Should I cook the oats first before mixing them altogether?
Andrea says
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!
Anne says
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. 🙂
Cam Evenson says
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.
Andrea says
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 🙂
anna (@hedwig__lives) says
Do you think they'd hold up with olive oil instead of butter? And for the vanilla sugar can I use vanilla + sugar? Thanks!
Andrea says
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 :).