Swedish Chocolate Balls (Chokladbollar)

Swedish chocolate balls (chokladbollar) are easy and delicious, and don’t require any baking! These Swedish chocolate balls are creamy, chewy and covered in shredded coconut. They’re a fun and easy treat to make with kids!

These Swedish chocolate balls, called chokladbollar (pronounced ‘hoc-la-bollahr‘) or kokosbollar, are a classic Swedish treat. In fact, they’re so popular in Sweden that a whole day has been dedicated to them! May 11th is the official Cholkladbollens Dag, or Chocolate Ball Day.

But you don’t have to wait until May to make these decadent, rich and creamy treats. I enjoy making them during the holidays and having them with a warm glass of glögg(Swedish mulled wine). They look so festive on our holiday table. I also like to make them when it’s warm outside because you don’t have to turn on the oven to make them!

These chocolate balls not only taste amazing, but they’re super easy to make. They’re fun to make with the whole family. Kids will love using their hands to make these treats!

Ingredients & Substitutions

• Butter: I use unsalted butter because there aren’t supposed to be salty.
• White sugar: Traditionally this recipe calls for caster sugar which is finely ground granulated sugar. It’s not powdery like powdered sugar and it still has a little grit to it. I have never used caster sugar and find regular white sugar works perfectly.
• Cocoa powder: It’s the chocolate in these chocolate balls!
• Vanilla extract: Use vanilla paste or a vanilla bean if you prefer.
• Rolled oats: Gives the balls a chewy bite to them.
• Cold strong coffee: Enhances the flavor of the cocoa and gives it a slight mocha flavor. You can use instant coffee (1 Tbsp) or just leave the coffee out if you prefer.
• Unsweetened coconut flakes: This recipe is already very sweet (to me) which is why I use unsweetened coconut flakes, but sweetened coconut flakes would work just fine. Instead of coconut flakes try rolling the chocolate balls in white sugar, pearl sugar or even sprinkles!
• Salt: Optional. I use just a pinch to enhance the sweetness.

How to Make Chokladbollar

• Place the shredded coconut in a bowl and set it aside.
• Add all the ingredients except for the coconut to a food processor. Blend until thoroughly combined.

• Line a small baking sheet with parchment paper.
• Scoop the mixture from the bowl using a 1-tablespoon sized cookie scoop or a spoon.
• With your hands, roll the mixture into balls.
• Roll the balls in coconut to coat and place them on baking sheet.
• Refrigerate at least 1 hour to set (if you can!), then serve.

Expert Tips

• Chop the oats – One reason I make this in the food processor is so the oats get chopped up into smaller pieces, which are much more pleasant to eat. If you don’t have a food processor, use a blender to chop up the oats before mixing them in with the other ingredients.
• Chill the mixture – If the mixture is too warm it will make the mixture sticky and more difficult to roll into balls. If that’s the case, chill the mixture in the refrigerator 10-15 minutes before rolling.
• But not too cold – You don’t want the balls to be too cold before rolling them in coconut, otherwise the coconut won’t stick.
• Make it vegan – Swap the butter out for your favorite plant-based butter. Or (I haven’t tried this yet) coconut oil may be a delicious butter alternative! Let me know in the comments below if you’ve made them with coconut oil and how they turned out!

How to Store Chokladbollar

Store the Swedish chocolate balls in an air-tight container in the refrigerator for 2-3 weeks. I doubt they’ll last that long!

Store in the freezer for up to 3 months. I store them between layers of parchment paper and then into a freezer-safe zip top bag.

More Dessert Recipes You’ll Love

• Applesauce Spice Cake with Caramel Icing
• Kärleksmums (Swedish Chocolate Mocha Squares)
• Coconut Dream Bars
• Easy Cardamom Cinnamon Rice Krispie Treats