I'm in love with a cookbook: The Nordic Cookbook by Magnus Nilsson. This recipe easily adapts to be a vegan recipe, and you can watch my video to see how substituting coconut oil for butter affects the process of making the chokladbollar as well as the end result. If you're looking to make these for an allergy-friendly party, be sure to get my party planning guide.
- 7 oz unsalted butter (or coconut oil)
- 6 oz (3/4 cup) caster sugar (or regular white sugar)
- 2 Tbsp vanilla sugar
- 6 Tbsp cocoa powder
- pinch of salt
- 7.5 oz (1 and 2/3 cups) rolled oats
- coconut flakes to coat
- Combine everything except the oats and coconut flakes in a mixing bowl. Use your hands to blend it all together well.
- Add the oats to the mixture and combine the mixture by hand.
- Spread a thick layer of coconut flakes on a plate.
- Roll about 20 balls out of the dough and drop each one onto the plate of coconut flakes.
- With clean hands, coat each chocolate ball with coconut flakes and transfer to a serving plate.
Notes & tips:
- I didn't have vanilla sugar on hand, so simply used more white sugar. The vanilla sugar surely would have added a nice aromatic component and pleasant complexity to the flavor, but I liked the chocolate balls quite well as they were.
- If you substitute coconut oil for butter, the distinct melting point of the coconut oil makes it difficult to form the chocolate balls and to get the coconut flakes to stick. It was easiest for me to form the balls out of warm dough, chill the formed balls, warm a plate of coconut flakes (by adding a teaspoon of water and heating in the microwave for 30 seconds), and then roll the chilled chocolate balls in the warm coconut. Watch my video to see exactly what I did.
Recipe adapted from The Nordic Cookbook (Phaidon 2015) by Magnus Nilsson, used by permission.