No-Bake Swedish Chocolate Balls (Chokladbollar)

Method3 steps · about 50 min

1. 1

   Step 1: Combine the coffee (2 tablespoons), vanilla (1 teaspoon) and cocoa powder (3 tablespoons) in a small bowl. Set aside.

   Uses 2 tablespoons brewed coffee · 1 teaspoon vanilla extract · 3 tablespoons cocoa powder

2. 2

   Step 2: Pulse the oats 8–10 times in a food processor and transfer to a bowl; pulse the chocolate chips (⅓ cup) separately 8–10 times. Beat the butter (½ cup), granulated sugar (½ cup) and salt (½ teaspoon) until light and fluffy, then mix in the prepared coffee-cocoa-vanilla base, chopped oats and chopped chocolate. If the mixture is too soft to shape, chill briefly for 10–15 minutes; do not fully chill before coating.

   Uses Combined coffee, vanilla and cocoa base · ½ cup unsalted butter · ½ cup granulated sugar · ½ teaspoon salt · 2 cups old-fashioned rolled oats (pulsed 8-10 times in a food processor) · ⅓ cup chocolate chips (pulsed 8-10 times in a food processor)

3. 3

   Step 3: Roll the mixture into about 25 balls, roughly 1 inch across. Roll in ONE chosen coating: pearl sugar, sprinkles or shredded coconut, pressing lightly to adhere. Chill for about 30 minutes until firm, then serve; keep the finished balls covered in the refrigerator.

   Chill coated chocolate balls until firm · 30 minUses Chocolate and oat mixture · Pearl sugar OR sprinkles OR shredded coconut, as needed for coating