I still have Sweden on the mind! I was thinking the other day of Delicato balls, those rather moreish oaty chocolate balls rolled in dessicated coconut that one can purchase in Ikea (are they still available there?). Turns out they’re very easy to make and go by the name of chokladbollar; if you read about them on Wikipedia, you’ll see that they used to go by a more politically-incorrect moniker. The current word though feels right on the tongue – chok-lad-bol-lar. (I bet I’m saying it incorrectly.)

They’re quite popular in Sweden and especially at children’s parties though I see no reason why adults wouldn’t like them. In addition to the chocolatey sweetness, oatmeal gives these balls a pleasant chew and it’s hard to stop at just one. They’re perfect too with a cup of hot coffee or tea and there’s certainly nothing kiddy about that.

Chokladbollar

Chokladbollar
adapted from this recipe.
makes 15-20.

100g unsalted butter, softened
100g sugar
2 tbsps cocoa powder
1 tsp vanilla
2 tbsps cold strong coffee
just a little under 1.5 cups of rolled oats
unsweetened, dessicated coconut

In a food processor or mini chopper (that’s what I have), pulse the rolled oats a few times until you end up with a coarse grind but not so fine that you have powder.

Mix together the butter and sugar until well combined. Add the cocoa powder, vanilla and coffee and again mix to incorporate. Add the ground oats and mix thoroughly. Take lumps of the mixture and form into 1 inch diameter balls. Roll in the coconut to coat and place them in a covered container. Refrigerate for at least 1 hour before serving.

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