Print Recipe

Easy Chocolate & Oat treats

The Swedes call them Chokladbollar, Danes call them Havregrynskugler and in Norway, it’s Havrekuler.
Prep Time10 mins
Course: Fika
Cuisine: Nordic
Keyword: chocolate
Author: Bronte Aurell

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.