These lovely little chocolate balls from Sweden are very easy to make. They require no cooking and can be eaten straight away but they do benefit from being left to firm up for a while in the fridge.
If you have a food processor give the oats a couple of pulses just to chop them a little finer. I find this gives a much better texture to the finished sweets.
I have used coffee liqueur for the liquid but if you want something non alcoholic, milk, coffee or orange juice can be used instead.
CHOKLADBOLLAR
Makes 20
INGREDIENTS:
100 g softened butter
100 g sugar
3 tablespoons cocoa powder
1 tablespoon vanilla sugar
150 g rolled oats
2 tablespoons coffee liqueur
desiccated coconut to coat
INSTRUCTIONS:
Place all the ingredients, except the coconut, in a bowl and mix together thoroughly.
Roll into 20 small balls, pressing firmly together.
Roll each ball in the coconut and leave in the fridge for 30 minutes to firm up.
