Ingredients

Adjust Servings:

	150 g of Oat flakes Fine flakes
	100 g of Almond butter
	80 ml of Almond milk
	50 g of Coconut oil Softened coconut oil
	75 g of Caster sugar
	1 sachet of Vanilla sugar
	20 g of Cocoa powder
	a pinch of Salt
	1/2 cup of Coconut flakes

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

Name: Chokladbollar with Almond Mousse (Dairy-free, Gluten-free)
Total time: 15 min
Yield: 4
Cuisine: Signature Cuisine,Swedish
Ingredients: Oat flakes: 150 g of; Almond butter: 100 g of; Almond milk: 80 ml of; Coconut oil: 50 g of; Caster sugar: 75 g of; Vanilla sugar: 1 sachet of; Cocoa powder: 20 g of; Salt: a pinch of; Coconut flakes: 1/2 cup of

Features:

Cuisine:

Signature Cuisine

15 min
Serves 4
Easy

Ingredients

150 g of Oat flakes
Fine flakes
100 g of Almond butter
80 ml of Almond milk
50 g of Coconut oil
Softened coconut oil
75 g of Caster sugar
1 sachet of Vanilla sugar
20 g of Cocoa powder
a pinch of Salt
1/2 cup of Coconut flakes

Directions

I developed this variation of the classic Swedish Chokladbollar especially for those who wouldn’t like to use butter 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!