Chokladbollar

Chokladbollar are a Swedish delicacy, and we’ve noticed on our trips to Stockholm that they’re available at almost every grocery and coffeehouse over there. They are often vegan, and boy are they delicious! I envy Swedes for their abundance of chokladbollar, since although a certain brand of them is sold in some Finnish supermarkets, they are a scarce resource to us in comparison with our neighboring country. Luckily chokladbollar are dead easy to make!

This batch makes about 9 smallish chokladbollar. It’s not very much, and I think we’ll have to double the recipe next time. We used a light vegan margarine, but I guess the commercially produced chokladbollar have coconut oil in them since they hold their shape in room temperature. I love the flavor of coffee in these, but it can be replaced with another liquid if desired - soy milk would be perfect, or maybe even a dash of some nice liqueur for extra decadence.

This is what we used:

  • 50 g vegan margarine, in room temperature (about 2 tablespoons)
  • 3/4 dl (muscovado) sugar
  • 1 tablespoon vanilla sugar
  • 2 tablespoons good cocoa powder
  • 1 and 1/2 dl rolled oats (ground)
  • 1 tablespoon coffee (we used espresso)
  • about 1 dl desiccated coconut for rolling

First, we ground the oats in our mini food processor until they resembled a coarse flour. I haven’t seen this done in any other recipe, but I just think it’s much nicer this way - I like smoother texture without chewy oats. We also brewed a little bit of coffee in our smallest stove-top coffee maker and let it cool to room temperature.

We creamed together the sugar, vanilla sugar, cocoa powder, and margarine. Then we added the oats and the coffee, and mixed with our immersion blender until well combined. The dough can be mixed by hand just as well, but again, it wont be quite as smooth.

Now, we chilled the dough in the fridge for about 30 minutes - it’s too sticky to handle otherwise. Then we just rolled the dough into 9 more or less equal-sized balls, rolled the balls in the desiccated coconut, and chilled them for about 1 hour more.

10 Comments

  1. Posted October 2, 2008 at 11:07 | Permalink

    These look highly, highly addictive. Yes. And I’ll tell myself “they’re good for me because they have oats”. I’m doomed.

  2. Anni
    Posted October 2, 2008 at 11:15 | Permalink

    Sinead - yes. Very addictive, there’s no denying that. But Heikki says these are good for us because they make us happy!

  3. Posted October 2, 2008 at 12:11 | Permalink

    O, these must be the ’smulbollen’ (the Dutch name) from Ikea. Those are really delicious and totally addicting. I don’t know if it’s a good idea to make those myself… ;-)

  4. Posted October 2, 2008 at 18:13 | Permalink

    Beautiful presentation!

  5. Posted October 2, 2008 at 23:10 | Permalink

    I’m sure this is the kind of stuff you just cannot put down ;-)

  6. Posted October 3, 2008 at 11:38 | Permalink

    These look perfect for presenting to a guest. If you haven’t eaten them all for yourself.
    Next time I go to Ikea I’ll look for the ’smulbollen’.

  7. Yaelian
    Posted October 4, 2008 at 00:38 | Permalink

    They look really delicious, thanks for the recipe:)

  8. Posted October 4, 2008 at 05:49 | Permalink

    My mormor lives a block away from this amazing Danish bakery and they make these there. They are so amazing, and so addicting. Great recipe, Ill definitely be making this for my family.

  9. Anni
    Posted October 6, 2008 at 09:39 | Permalink

    Thank you everyone for your sweet comments!

    Tofuparty - definitely double the recipe if you want it to serve more than just two. It took us a serious amount of self-discipline not to polish these off right away!

  10. Posted October 7, 2008 at 20:04 | Permalink

    Mmmmm…These would be a perfect afternoon snack! Just beautiful!

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