Recipe: Swedish chocolate balls // chokladbollar

I love making these Swedish chocolate balls because they are a) delicious, and b) come together in literally no time at all. You can basically make them with store cupboard ingredients, which is very handy for when you want to make a little something sweet at short notice to have with your morning fika break. In Sweden, you usually see chocolate balls in most coffee shops, but sitting out all day on their counters they can sometimes get a bit dry, so homemade is definitely best for experiencing a true chocolatey delight.

I often make chokladbollar with a non-dairy spread, as I have lots of vegan friends, and it’s nice to be able to offer them a little treat too. You can, of course, make them with butter, if that’s what you would rather and you can also make them with gluten-free oats if you would like to. They’re very adaptable!

If you have any trouble in finding vanilla sugar, I highly recommend the Scandinavian Kitchen in London. You can order online if you’re not nearby and they are solid gold people, so I’m very happy to support them.

Swedish chokladbollar (chocolate balls)
  • 150g oats
  • 150g sugar
  • 100g butter
  • 3 ½ spoons of cocoa powder
  • 1 spoon vanilla sugar
  • Approx 50g desiccated coconut for rolling
  • 2 teaspoons of freshly brewed coffee (optional)
  • 1 teaspoon of golden syrup (optional) 

In a bowl, combine all of the ingredients and mix well. If using, add the optional freshly brewed coffee, and golden syrup (which help to keep the balls moist).

Spread the coconut out on a plate. Take small, walnut-sized portions of the chocolate mixture and roll them in the coconut to coat the balls. Tap to knock off any extra coconut, and place the finished balls on another plate.

Transfer the balls to the fridge to firm up, or eat right away. They’ll keep for a few days, but keep them covered or they will dry out.


The saucer used here is by Gustavsberg and the pattern is Salix. 

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