Chokladbollar (Swedish No-Bake Chocolate Balls)

Slightly adapted from: ICA

Yield: 16 chokladbollar



  • 1/3 cup (66g) granulated sugar
  • ¾ tsp vanilla sugar*
  • 2 Tbsp + 1 tsp Valrhona (or other Dutch-process) cocoa powder
  • 1 cup (99g) old-fashioned oats
  • 5 ½ Tbsp (79g) unsalted butter
  • 2 Tbsp + 1 tsp strong coffee, room temperature

For Rolling:

  • Lars Own® Swedish Pearl Sugar, desiccated coconut, or sprinkles

*If you don’t have vanilla sugar, you can substitute vanilla extract, but add it when you mix in the other liquid ingredients.


  1. In a medium bowl, mix together granulated sugar, vanilla sugar, cocoa powder, and oats. Set aside.
  2. In a small pot over medium heat, melt butter. Stirring frequently, cook for 4–5 minutes until butter starts to brown and smell nutty.
  3. Add melted butter and coffee to sugar/oats mixture. Mix thoroughly.
  4. Place pot in refrigerator for at least one hour to firm up mixture.
  5. Shape mixture into 16 balls, roughly a tablespoon each. (A small cookie scoop is super helpful here.)
  6. Roll in pearl sugar, desiccated coconut, or sprinkles in a small bowl, using a fork to move ball around until it’s fully coated. Lift up ball with fork to place in storage container.
    NOTE: This is to help keep your decoration from getting too chocolatey from your hands.
  7. Refrigerate until ready to serve.

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