These classic no bake Swedish Chocolate Balls (Chokladbollar) are so easy and delicious....and you don't even need to turn on the oven!
A simple of mixture of butter, oats and cocoa powder and chocolate chips, these Swedish Chocolate Balls come together in about 20 minutes. After a brief chill in the fridge they are ready to enjoy with your afternoon cup of coffee.
You are going to love these quick, chocolatey cookies. Chokladbollar are a Swedish classic for good reason!
Why This Recipe Works
- No baking required! Simply combine the ingredients and roll them into balls.
- The combination of cocoa powder, coffee and chopped chocolate yields big chocolate-y flavor.
- Old-fashioned rolled oats are pulsed in a food processor prior to adding them to the cookies which gives these Swedish Chocolate Balls a perfect, not too hearty, texture.
For the Swedish Chocolate Balls:
- Old-Fashioned Rolled Oats provide the structure of these no bake cookies, which also means that as long as you choose gluten-free oats, these treats are gluten-free.
- Brewed coffee is a delightful addition which enhances the flavor of the cocoa powder and chocolate, and gives the oat balls a slight mocha flavor. If you don't like coffee, feel free to use milk or even water in place of the coffee.
- Chocolate chips are not a typical ingredient in Chokladbollar, but they are a nice addition (if you want to go with a more traditional Swedish oat ball, simply omit the chocolate chips). They bring extra chocolate flavor and a nice contrast in texture.
Options for Coating the Balls:
Pearl sugar, sprinkles and coconut are the classic options for coating the oat balls. My favorite is pearl sugar which is also the most traditional. Pearl sugar can be found in Scandinavian and sometimes kitchen specialty stores and is also available on Amazon.
How to Make This Recipe
- Begin by pulsing the oats in the food processor until they have broken down a bit. This should take about 8 pulses. Transfer the oats to a bowl and set aside.
- Place the chocolate chips in the now empty work bowl of the food processor. Pulse until the chips have broken down somewhat (there will still be some big pieces of chocolate which is fine). Transfer the chocolate to the bowl with the oats.
- Combine the coffee, cocoa powder and vanilla together in a small bowl. Stir until the cocoa powder has dissolved. Set aside.
- Cream the butter, sugar and salt together in a mixer or by hand until light in color and fluffy.
- Add the cocoa mixture, oats and chocolate to the bowl with the butter and sugar. Stir to combine.
- Roll into balls that are about an inch in diameter. Roll in your chosen coating, pressing as necessary to adhere. Chill and serve!
- Be sure to chop the oats for best results. I tested this recipe using whole rolled oats and chopped, and the chopped oats were the hands-down winner. The texture is still pleasantly oat-y but also refined.
- If you are having a hard time rolling the balls into a perfect ball shape, chill the mixture for 10 to 15 minutes and try again. These balls should be easy to roll right away, but if you feel the mixture is too soft to work with, chilling it briefly will harden it up a bit.
- The balls must not be fully chilled in order for the coating to stick. If you have briefly chilled the balls prior to rolling, that will be fine but the coating won't stick to a fully chilled ball. Let them warm up a bit or roll them between your hands prior to rolling in the coating.
- Lightly press the coating into the surface of each ball as necessary to get it to adhere. It may take a little effort to get that coating to stick so be patient and don't be afraid to press down so that it stays put.
Yes! Simply substitute vegan butter or coconut oil for the regular butter and make sure that your chocolate chips and cocoa powder are vegan.
Yes, as long as you use gluten-free oats.
They must remained chilled so store them tightly covered in the refrigerator for up to 5 days.
Absolutely! Either water, milk or a plant-based milk will work just fine.
Yes. Simply use quick cooking oats in place of the rolled oats. These are already processed more finely than rolled oats so they don't require any additional chopping. Chop the chocolate chips by hand with a knife or simply use mini chocolate chips instead.
Looking for more fun Scandinavian cookie recipes? Here are a few delicious favorites from the blog:
Please give these deliciously simple Swedish Chocolate Balls a try! They are an excellent choice for warmer days when you would rather not turn on the oven but are still craving a chocolate-y afternoon treat.
Swedish Chocolate Balls (Chokladbollar)
- Food processor
- 2 tablespoons brewed coffee
- 1 teaspoon vanilla extract
- 3 tablespoons cocoa powder
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ teaspoon fine salt
- 2 cups old-fashioned rolled oats pulsed 8-10 times in a food processor
- ⅓ cup chocolate chips pulsed 8-10 times in a food processor
- Pearl sugar sprinkless or shredded coconut for rolling the balls
- Combine the coffee, vanilla and cocoa powder in a small bowl. Set aside.
- Beat the butter, sugar and salt together until light and fluffy. Add the coffee/cocoa mixture, the chopped oats and chocolate. Stir to combine.
- Roll the mixture into balls, about 1 inch in diameter. Roll the balls in pearl sugar, sprinkles or coconut. Chill until firm.
If you loved this recipe, give it a star review! Also, snap a picture of your Swedish Chocolate Balls (Chokladbollar) and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.