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Chokladbollar with Almond Mousse (Dairy-free, Gluten-free)

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Ingredients

Adjust Servings:
150 g Oat flakes fine
100 g Almond mousse
80 ml Almond milk
50 g Coconut oil softened
75 g Caster sugar
1 package Vanilla sugar
20 g Cocoa powder
pinch Salt
1/2 cup Coconut flakes

Chokladbollar with Almond Mousse (Dairy-free, Gluten-free)

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 15 min
  • Serves 4
  • Easy

Ingredients

Directions

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I developed this variation of the classic Swedish Chokladbollar especially for those who wouldn’t like to use butter or margarine (vegan spread) in the classic recipe. Instead, it uses a mix of almond mousse, softened coconut oil, and almond milk.

It’s so tasty! You should definitely try it!

This is a cold no-bake dessert that is quick to make. It’s exactly what you need on hot summer days!

There are two more variations for Chokladbollar on the website:

Classic Chokladbollar — Swedish Oatmeal & Chocolate Balls

Sugar-free with dried fruit  — Cashew Chokladbollar.

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Steps

1
Done

Pulse one half of oatmeal until finely ground in the food processor and add to a bowl together with the rest of the ingredients (except for coconut flakes). Mix into a thick chocolate mixture. Let it stand for 10 min. If too soft, place in the fridge.

2
Done

Form the balls, roll them in coconut flakes, and arrange on a plate. Refrigerate for 2 h.
Done! Serve with tea or coffee; keep in the fridge.
Enjoy!

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