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Recipe: Easy oat treats (Chokladbollar)


Easy Chocolate & Oat treats

The Swedes call them Chokladbollar, Danes call them Havregrynskugler and in Norway, it’s Havrekuler.
Course Fika
Cuisine Nordic
Keyword chocolate
Prep Time 10 minutes
Author Bronte Aurell


  • 250 g butter
  • 400 g rolled oats
  • 175 g caster sugar
  • 4 tbsp cocoa powder
  • 4 tbsp strong cooled coffee
  • 1 tsp vanilla sugar
  • Desiccated coconut sugar sprinkles or pearl sugar to decorate


  • Blitz all the ingredients, except the coconut, sugar sprinkles or pearl sugar, in a food processor, or mix by hand (but allow the butter to soften before doing so).
  • Put the mixture in the fridge to firm up a bit before using or it can be a bit too sticky to roll out, especially for little hands. Add more oats if you feel the mixture is too soft.
  • Roll into 2.5cm diameter balls, then roll each ball in either desiccated coconut, sugar sprinkles or pearl sugar.
  • Firm up in the fridge before eating — they will keep for up to a week in the fridge.


Recipes taken from The Scandi Kitchen by Bronte Aurell (Ryland Peters & Small). Photo by Pete Cassidy, styling by Tony Hutchinson.
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The post Recipe: Easy oat treats (Chokladbollar) appeared first on Atelme.

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