Easy Chocolate & Oat treats
The Swedes call them Chokladbollar, Danes call them Havregrynskugler and in Norway, it’s Havrekuler.
Ingredients
- 250 g butter
- 400 g rolled oats
- 175 g caster sugar
- 4 tbsp cocoa powder
- 4 tbsp strong cooled coffee
- 1 tsp vanilla sugar
- Desiccated 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
Recipes taken from The Scandi Kitchen by Bronte Aurell (Ryland Peters & Small). Photo by Pete Cassidy, styling by Tony Hutchinson.
