Swedish Chokladbollar
No-bake Swedish chocolate oat balls rolled in pearl sugar for fika.
15 min preparation + 20 min chilling · Total: 35 min · 8 servings
Ingredients
- 120 g rolled oats — plain, uncooked; use certified gluten-free oats if needed
- 100 g butter — softened, not melted
- 20 g unsweetened cocoa powder — unsweetened
- 70 g granulated sugar — for the mixture
- 40 g pearl sugar — for coating
- 30 ml cold brewed coffee — brewed and fully cooled; contains caffeine
Instructions
Measure the ingredients
Measure 120 g rolled oats, 100 g softened butter, 20 g unsweetened cocoa, 70 g granulated sugar, 40 g pearl sugar and 30 ml fully cooled brewed coffee. Keep the pearl sugar separate for coating.
Cream butter and sugar
In a mixing bowl, work 100 g softened butter and 70 g granulated sugar together with a spoon for about 2 minutes until creamy. Do not melt the butter.
Mix the chocolate oat dough
Add 120 g rolled oats, 20 g cocoa powder and 30 ml cold coffee to the butter mixture. Mix thoroughly for 2–3 minutes until the oats are evenly coated and the dough holds together when squeezed; no dry cocoa patches should remain.
Dough holds together without dry cocoa patches; chilled balls keep their shape.
Chill the dough
Cover the bowl and refrigerate the dough for 20 minutes, until firm enough to roll without smearing. This is a no-bake recipe: do not put the dough in the oven.
Dough holds together without dry cocoa patches; chilled balls keep their shape.
Chill the dough: 1200 seconds
Portion the dough
Divide the chilled dough into 16 equal portions, about 21 g each, using a spoon or scale. Work promptly so the butter does not soften too much.
Shape and coat the balls
Roll each portion between clean hands into a compact ball, then roll it in the 40 g pearl sugar until coated. If a ball falls apart, press it together firmly and roll again.
Dough holds together without dry cocoa patches; chilled balls keep their shape.
Serve chilled
Place two balls per person on eight plates and serve chilled. Contains milk; oats may contain gluten through cross-contact, and the coffee adds caffeine. Keep leftovers refrigerated within 2 hours.
Tips
- Soft butter mixes smoothly; melted butter makes the balls greasy and slow to firm.
Common mistakes
- Do not bake chokladbollar; chill the dough and roll it by hand.
Substitutions
- For a caffeine-free version, replace the 30 ml cold coffee with 30 ml cold water; the chocolate flavour will be milder.
Storage
Store covered in the refrigerator at 4°C or below for up to 3 days; refrigerate within 2 hours of preparation.
Reheating
Do not reheat; serve chilled. Discard if held at room temperature for over 2 hours.
About this recipe
Chokladbollar are a familiar no-bake Swedish fika sweet made with oats, butter, cocoa and sugar. This version uses pearl sugar for the traditional coating.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.