Swedish Chocolate Balls (Chokladbollar No-Bake, Vegan

• Vegan
• Gluten free

• Pasta & Grains

  • 200 g Oats, quick-cooking

• Baking & Spices

  • 3 tbsp Cocoa powder, unsweetened
  • 100 g Muscovado sugar or other unrefined cane sugar
  • 1/4 tsp Sea salt, fine

• Oils & Vinegars

  • 130 g Coconut oil

• Nuts & Seeds

  • 35 g Coconut, unsweetened

• Drinks

  • 2 tbsp Coffee, strong

Found on chocolateandzucchini.com

Ingredients

• 200 grams (2 cups) quick-cooking oats (certified gluten-free as needed)
• 100 grams (1/2 cup) muscovado sugar or other unrefined cane sugar
• 3 tablespoons unsweetened cocoa powder
• 1/4 teaspoon fine sea salt
• 130 grams (2/3 cup) coconut oil, softened (substitute the same weight in unsalted butter, softened)
• 2 tablespoons strong coffee, cooled (substitute non-dairy milk or water if avoiding caffeine)
• 35 grams (1/3 cup) unsweetened grated coconut, for coating

Directions

• In a blender or food processor, combine the oats, sugar, cocoa powder, and salt. Process in a few short pulses to grind the oats to a fine powder.
• Tip into a large mixing bowl. Add the coconut oil and coffee, and mix, first with a dough whisk or spatula, then with your hands, until a dough forms. It should be slightly sticky.
• Scoop out rounded tablespoons of the dough and roll into balls. Set aside as you go.
• In a shallow soup plate, put the grated coconut. Roll the balls in the coconut to coat.
• Refrigerate for at least 1 hour. I like them best brought slightly back to room temperature before eating.
• The chocolate balls will keep for a couple of weeks, refrigerated in an airtight container.