Kokosballs: Swedish Chocolate Balls

Course: Dessert
Cuisine: Swedish
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 10
Author: The Petite Cook
These Swedish Chocolate balls (chokladbollar) are a super popular and traditional sweet treat, featured here in a delicious gluten-free and vegan version. The perfect bite-sized treat to satisfy your chocolate cravings!
Print Recipe


  • 1/2 cup rolled oats (120 g)
  • 1/2 cup fine muscovado sugar (or confectioner sugar) (120 g)
  • 3 tbsp dutch cocoa powder
  • 1 tbsp cold espresso coffee
  • 1/2 cup coconut oil, at room temperature (120 g)
  • 1 tsp vanilla extract (or half vanilla bean pod)
  • a pinch fine sea salt


  • 1/4 cup unsweetened fine coconut flakes (60 g)


  • 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 with 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 min and serve.
  • Store in the fridge for up to 5 days.


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.