Swedish Chocolate Oat Balls
Description
Simple, nostalgic, and delightfully adaptable, enjoy these no-bake fika classics—rich with cocoa, a hint of espresso, and rolled in your choice of toppings.
Ingredients
- 1½ cups rolled oats
- ½ cup unsweetened shredded coconut (plus more for rolling)
- ¼ cup cocoa powder
- ⅓ cup maple syrup or honey (or ½ cup if you prefer sweeter)
- ¼ cup coconut oil (or soft butter alternative or unsalted butter (dairy))
- 1-2 tsp espresso powder (or strong brewed coffee)
- 1 orange, zested (Optional: swap out espresso for a caffeine-free, kid-friendly version)
- 1 tsp cardamom (Optional: swap out espresso for a caffeine-free, kid-friendly version)
- 1 tsp vanilla extract
- Pinch of salt
- ¼ cup crushed freeze dried strawberries (for rolling)
- ¼ cup crushed pistachios (for rolling)
- ¼ cup unsweetened shredded coconut
Ball Toppings Blend (all optional)
Instructions
- 1 In a large bowl, combine oats, coconut, cocoa powder, and salt. Stir in softened butter (or coconut oil), maple syrup, espresso, and vanilla. Mix until evenly combined. If the mixture is too dry, add a splash of milk; if too wet, a spoonful more oats.Chill:
- 2
Let the mixture sit in the fridge for 10–15 minutes to firm up slightly.Roll:- 3
Using your hands, roll into bite-sized balls. Coat in shredded coconut, crushed pistachios, or freeze-dried raspberries for added flair.Serve or store:- 4
Enjoy right away or chill for 30+ minutes. Store in the fridge for up to a week or freeze for up to 3 months.NoteSwede Dish Tip:
Swap espresso for orange zest or cardamom for a caffeine-free, kid-friendly version—or make a batch of each for a colorful fika platter!Would you like a printable card or seasonal fika pairing suggestions for this?
Abby PhillipsFoodie + Boy Mom - 2
Mix it up: