Ingredients
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150 g of Oat flakesFine flakes
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100 g of Almond butter
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80 ml of Almond milk
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50 g of Coconut oilSoftened coconut oil
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75 g of Caster sugar
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1 sachet of Vanilla sugar
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20 g of Cocoa powder
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a pinch of Salt
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1/2 cup of Coconut flakes
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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
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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
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Form the balls, roll them in coconut flakes, and arrange on a plate. Refrigerate for 2 h. |