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Chokladbullar (Swedish Chocolate Oat Balls)

  • Writer: Jordan Low
    Jordan Low
  • Oct 15
  • 3 min read

Updated: 6 days ago

Time: 15 minutes + chilling | Serves: 10 balls | Type: No-bake


A Taste of Sweden, Right From Your Student Kitchen


When life gets busy and you want something sweet without turning on your messy oven, Swedish chokladbullar are your new best friend. These chocolate oat balls are rich, chewy, and perfectly balanced, with a delightful blend of coffee and cocoa flavours. In Sweden, they are a staple of fika, the beloved coffee break that is all about slowing down, connecting, and enjoying a small treat. For us students, fika can be more than a snack. It can be a reminder to take five minutes between study sessions to relax and recharge. In this week’s DWJ recipe, Chef Jordan brings this Scandinavian favourite to campus. No baking, no mess, and no special tools required. Just oats, butter, cocoa, and a touch of espresso. Simple, satisfying, and a little luxurious.


Watch the video to see Jordan roll each chokladbulle by hand, coat them in coconut, and share the finished batch with friends during a well-deserved study break.


Why We Love This Recipe


  • No Oven, No Problem: Perfect for dorm rooms and small kitchens.

  • Budget-Friendly: All ingredients are affordable and readily available.

  • Fika Energy: Combines coffee, cocoa, and calm in one bite.

  • DWJ Tested Winner Rating:

    • Cost: 5/5

    • Taste: 4.8/5

    • Ease: 5/5

The Recipe

Ingredients

  • 1 cup (100 g) rolled oats

  • ½ cup (115 g) unsalted butter, softened

  • ½ cup (60 g) icing sugar

  • 3 tbsp cocoa powder

  • 1 tbsp espresso or strong brewed coffee

  • ½ tsp vanilla essence or 1 packet vanilla sugar

  • Pinch of salt

  • Desiccated coconut for rolling


Instructions

  1. Cream the butter and sugar: In a mixing bowl, beat the butter and icing sugar until smooth and creamy.

  2. Add flavour: Mix in cocoa powder, espresso, vanilla, and salt until well combined.

  3. Add oats: Stir in the rolled oats until the mixture becomes thick and sticky. Add more oats if it feels too wet, or a splash of espresso if too dry.

  4. Shape and coat: Roll the mixture into small balls, then roll each one in desiccated coconut to coat.

  5. Chill: Place the balls on a tray and refrigerate until firm, about 30 to 60 minutes.

  6. Serve: Enjoy chilled with a cup of coffee during your own fika moment.


Flavourtown Notes

  • Traditional chokladbollar are sometimes rolled in pearl sugar, but coconut is now the most common choice

  • Espresso deepens the chocolate flavour, but instant coffee works just as well

  • You can adjust the sweetness by adding a bit more cocoa or sugar to taste

DWJ Sustainability Spotlight

No-bake desserts like chokladbullar save energy because they require no oven time. They are also a great way to use leftover oats, butter, and sugar before they expire. At Dining With Jordan, we believe that sustainability should taste good. Recipes like this one prove that even small, healthy, sweet treats can be part of a mindful cooking lifestyle. Chef Jordan says,

“Cooking sustainably is not about doing less. It is about creating more with what you already have.”

Try the DWJ Challenge

Make your own chokladbullar and share them with a friend. Tag us @diningwith.jordan using #DWJChallenge for a chance to win a “Fika with Chef JLow” session at your own house!

Vote in our Instagram Story for more fun recipes and challenges.

 
 
 

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