Chokladbollar (Swedish chocolate oat balls)
20 min · 5 g protein · 69 cals / serving
The no-bake fika classic every Swedish child learns to roll: oats, cocoa, coffee, butter and sugar, rolled in coconut. These keep all of that, with a third of the usual butter and a little quark and casein in place of the rest of it and much of the sugar, so they are soft and fudgy with a real oat chew, a little less buttery than the original. Keep them in the fridge; they firm up there.
Ingredients
- 1 cup rolled oats
- 1 2/3 scoops (50 g) casein protein powder, chocolate or vanilla
- 1/4 cup cocoa powder, 20–22% fat, unsweetened
- 1 1/2 tbsp sugar
- a pinch stevia, pure stevia powder, or sweetener equal to 2 tbsp sugar
- 1 tsp vanilla sugar
- a pinch salt
- 1 tsp instant coffee powder, dissolved in 1 tsp hot water
- 2 tbsp butter, soft
- 2/3 cup quark, plain
- 2 tbsp coconut flakes, desiccated coconut, for rolling
Steps
- Mix the oats, casein, cocoa, sugar, stevia, vanilla sugar and salt in a bowl.
- Add the soft butter, quark and dissolved coffee and work everything together with a fork, then your hands, until it holds as a thick, sticky dough. Chill it for 20 minutes; the casein keeps thickening and it becomes easy to roll. If it is still too soft, stir in another spoonful of oats.
- Roll into 16 balls the size of a walnut, about 24 g each, and roll each one in the coconut. Chill for at least 30 minutes, until firm. They keep 5 days in a closed tin in the fridge.
Good to know
Pearl sugar instead of coconut?
Yes, it is just as traditional. Pearl sugar gives a crunchy, sweet coat, at about the same score.
No coffee, or making them with children?
Leave it out, or use 1/2 tsp vanilla extract instead. The coffee is there for flavour, not for the texture; a classic recipe uses a splash of cold brewed coffee.
Can I use whey instead of casein?
Casein thickens and holds a dough; whey stays sticky and makes the balls soft. If whey is all you have, use a third less quark and chill the mixture well before rolling.
Alternative
Per
- Calories
- 289
- Protein
- (27%)
- 19 g
- Fat
- (36%)
- 11 g
- Carbohydrates
- (37%)
- 29 g
- of which sugar
- 8 g
- Fiber
- 5 g
- Sodium
- 299 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1110 kcal goes into the pot and 392 g of ingredients comes out as about 384 g of food: 289 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.