Swedish Chokladbollar By Thess
To make sure we’re all in the game: “Chokladbollar” is the Swedish word for this brilliant and VERY traditional no bake little treat. Directly translated it means chocolate balls, and that it just what they are!
For years I’ve been making several types of raw food bliss balls (no grains, only nuts/seeds etc), then I remembered that I’ve eaten the most delicious chokladbollar every other day when growing up. Chokladbollar might be the one thing ALL Swedish kids learn to bake as soon as they kan stand on a stool (so they reach the countertop).
Anyway, I went back to the roots, made a batch of classic ones - but with a #plantbasedbythess twist. And to be honest they are great. No fuss.
Makes about 20-24 balls
🌿3 dl / 1.2 US cups rolled oats
🌿12 fresh dates (pitted)
🌿1/2 dl / 0.2 US cups cold pressed coconut oil
🌿1 HEAPING tbsp tahini
🌿1 dl / 0.4 US cups raw cacao powder
🌿A good pinch of flakey salt
🌿Water to combine
🌿Shredded coconut for rolling
Mix all of the ingredients until smooth (you want it to be sticky but rollable) in a food processor or using a immersion blender. Add a tiny bit of water at a time to combine.
Form in to balls. As big or small as you want. Basic knowledge - if you make smaller ones you can eat many and you get more (!) coconut coating.
Put shredded coconut in a bowl, add a few balls at a time and give the bowl a good shake so the balls get all covered. OR even smarter - use a bowl with a lid, then you can give it a proper shake!!
Let the chokladbollar sit in the fridge for a while before eating. Best when chilled! Eat within a couple of weeks (you will never be able to keep them for that long. Trust me on that one!).
Good to know!
The chokladbollar can be stored in the freezer if you want to keep them for longer, or make in advance in you have a fika coming up.