Chokladbollar

Name: Chokladbollar
Cuisine: American
Ingredients: 63 g Rolled Oats,; 50 g Demerara Sugar,; 22 g Nature's Superfoods' Organic Raw Cacao Powder,; Nature's Superfoods' Organic Cacao Nibs, 1 Heaped TBSP; Pinch Sea Salt,; Pinch Cayenne,; 52 g Coconut Oil,; 1 TBSP Coffee Liqueur,; 1 TBSP Freshly Brewed Espresso,; Desiccated Coconut, For Dredging

Daniel Lim @fatdoughsg

Singapore

There are quite a number of recipes that I wanna do during the festive season, but priorities and time aren't on my side. This is one of those recipes. This is a popular Swedish unbaked dessert, size of a golf ball, that traditionally contains oatmeal, chocolate, coffee and butter. I decided to add my own spin and created a vegan version.

There are a couple of ways to mix the ingredients. You can cream the coconut butter with the sugar until the sugar dissolve. Or, if you prefer, you can follow the directions below and have a grainy texture (which I prefer). I also stumbled upon Chef John from Food Wishes' version whereby he roasted the oats beforehand. How genius is that? That indeed adds more flavors to the chocolate balls.

If you had been with me long enuff, you should know that I rather use alcohol than vanilla for my bakes. I personally find that vanilla is overrated and over-used. You can totally omit the coffee liqueur and add vanilla instead. You are the artist of your dish and the plate is your canvas. Anyway, I really hope that you give this easy and simple recipe a try.

Daniel Lim @fatdoughsg

Saved

Ingredients

63 gRolled Oats,
50 gDemerara Sugar,
22 gNature's Superfoods' Organic Raw Cacao Powder,
Nature's Superfoods' Organic Cacao Nibs, 1 Heaped TBSP
PinchSea Salt,
PinchCayenne,
52 gCoconut Oil,
1 TBSPCoffee Liqueur,
1 TBSPFreshly Brewed Espresso,
Desiccated Coconut, For Dredging

Saved

Steps

1

In a skillet over medium-low heat, add oats.
Lightly toast until aromatic.
*Do not over toast the oats.*
2

Remove from heat and set aside to cool down to room temperature.
In a large bowl, add sugar, cocoa powder, salt, cayenne, coconut oil, coffee liqueur and espresso.
3

Stir to combine well.
Add in the toasted rolled oats.
Mix lightly to combine well.
*I went anal and weighed each chocolate balls equally.*
4

If you do not wanna go thru' that hassle, use a sorbet scoop and scoop out the mixture into individual balls.
You should get 8 chocolate balls.
Roll and pack each ball tightly.
5

In a shallow bowl, add desiccated coconut.
Roll the balls into the coconut, making sure they are coated fully.
Transfer into a baking sheet lined with parchment paper.
Chill in the fridge for at least 4 hrs, best overnight.
Serve.