Chocolate oatmeal balls with coconut
No-bake oat balls rolled in shredded coconut. An easy Swedish dessert that tastes like chocolate buttercream mixed with oats and coconut.
Servings 13 balls
Calories 182kcal
Equipment
- Mixing bowls
- Hand mixer
- Kitchen scale
Ingredients
- 150 g salted butter room temperature
- 200 g rolled oats
- 90 g powdered sugar
- 20 g cocoa powder
- 40 ml coffee cold
- 1 tsp vanilla extract
- 25 g shredded coconut
- pinch of salt if using unsalted butter
Instructions
- Combine the butter and powdered sugar and cream with a hand mixer at medium speed for 2 minutes.
- Add the rolled oats, cocoa powder, coffee and vanilla and mix again until combined.
- With slightly wet hands divide the mixture into 13 balls, rolling them between the palms of your hands. I weighed mine at 36 g each.
- Pour the shredded coconut into a shallow bowl and toss each ball in it until fully coated. Transfer chocolate balls to a serving plate and serve.
Notes
- The nutrition information provided is per single ball if making them of the recommended size and is only an estimate.
- Salted butter is recommended as the addition of salt balances in flavour the high sugar content. Add a pinch of salt if using unsalted.
- Chocolate oatmeal balls taste best at room temperature. Take them out of the fridge 30 minutes before serving.
- If making this recipe in a really hot room temperature you may consider chilling the balls 30 minutes before serving, to firm them up a little.
- Chocolate oatmeal balls are fine to keep at room temperature for a couple of days. Refrigerated they will keep for up to 3 weeks. Freeze up to 6 months. Thaw before consuming.
Nutrition
Calories: 182kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 89mg | Potassium: 91mg | Fiber: 2g | Sugar: 8g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg