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.
14 Comments
These look highly, highly addictive. Yes. And I’ll tell myself “they’re good for me because they have oats”. I’m doomed.
Sinead – yes. Very addictive, there’s no denying that. But Heikki says these are good for us because they make us happy!
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… ;-)
Beautiful presentation!
I’m sure this is the kind of stuff you just cannot put down ;-)
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’.
They look really delicious, thanks for the recipe:)
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.
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!
Mmmmm…These would be a perfect afternoon snack! Just beautiful!
Oi… talking as a true swed here, do make them with your hands instead of in a food processor. they hold shape, and get a lot tastier… atleast I think so… but then I like to lick my fingers after rolling all of them aswell :D
and if ya dont like cocos on them, just use pearl sugar. Not the healthiest way to eat them but sure one of the best ^^
I agree with Joran… make them with your hands ;) And another tip from a swed; don’t mix the oats, use them as they are :)
Annica – it seems we will have to try these without mixing the oats for a more Swedish version some time! Uncooked oats have never appealed to me all that much, and that’s why I usually try to make sure to grind them extra well.
These are really good. I tried them after having no Ikea Delicatoboll left and made them 3 times in a row. I guess it’s no use trying to recreate that mass produced taste but those definitely have some kind of really nice wafer flavour. I’m wondering what they’d taste like with some wafer in them… oh, well. Btw, I used fine rolled oats (porridge oats). In Hungary, actually we have a similar dessert called “coconut ball” but we are less strict when it comes to listing the ingredients. Some even use coffee in it, jams, etc. and instead of oats we use plain flavour ground biscuits as its base and a bit of rum/rum flavouring is a must.