Super-easy chocolate oat treats
The Swedes call them Chokladbollar, Danes call them Havregrynskugler and in Norway, it’s Havrekuler. All children in Scandinavia know how to make these. Simply the easiest no-bake treat to make – and utterly delicious to snack on. If you prefer less coffee flavour, you can leave it out and add a dash of milk or chocolate milk instead.
Ingredients
- 250 grams butter
- 400 grams rolled oats
- 175 grams caster/granulated sugar
- 4 tablespoons cocoa powder – can be bought here
- 4 tablespoons strong cooled coffee
- 1 teaspoon vanilla sugar – can be bought here
- desiccated/dried coconut, sugar sprinkles or pearl sugar to decorate
Instructions
- Blitz all the ingredients, except the coconut, sugar sprinkles or pearl sugar, in a food processor, or mix by hand (but allow the butter to soften before doing so).
- Put the mixture in the fridge to firm up a bit before using or it can be a bit too sticky to roll out, especially for little hands. Add more oats if you feel the mixture is too soft.
- Roll into 2.5cm diameter balls, then roll each ball in either desiccated coconut, sugar sprinkles or pearl sugar.
- Firm up in the fridge before eating — they will keep for up to a week in the fridge.
Notes
From the book The ScandiKitchen Cookbook by Bronte Aurell, photo by Pete Cassidy. Book Available on Amazon or ScandiKitchen.
