"They say that these Swedish chocolate balls, known as chokladbollar, are the first thing a Swedish child learns to make, and for good reason; they’re easy to do, there’s no baking required, and mixing the "dough" together makes for a fun activity. They sure beat snacking on a candy bar during the afternoon slump, as the fats and whole grain keep you satisfied much longer, while the coffee and cocoa provide the perfect pick-me-up."
- Heat a pan over medium heat and add oats. Toss and shake until fragrant and lightly toasted, 5 to 7 minutes.
- Combine sugar, cocoa powder, salt, cayenne, butter, coconut oil, vanilla extract, and coffee in a bowl. Add the oats and mix until thoroughly combined.
- Portion dough into balls using a sorbet scoop. Roll balls in grated coconut and transfer to a parchment-lined baking pan. Let them firm up in the fridge for 15 to 20 minutes.
- Chef’s Notes:
- Both regular coffee and espresso work here.
- The sugar will add some grittiness to the overall texture. For something smoother, cream the sugar with butter first or just use powdered sugar.
- You can keep these in the fridge and let them sit out a bit before eating so they’re not completely firm.
Per Serving: 130 calories;8.8 g fat;12.8 g carbohydrates;1.5 g protein;8 mg cholesterol;27 mg sodium.Full nutrition
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