Easy Chocolate & Oat treats
The Swedes call them Chokladbollar, Danes call them Havregrynskugler and in Norway, it’s Havrekuler.
- 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
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.