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.