Swedish no-bake chocolate sweets

    2 hours 20 min

    A long-time favourite in Sweden, these no-bake chocolate morsels combine oats with sugar, cocoa, butter and melted chocolate. Rolled in coconut flakes, they're ready to pop in your mouth. They can also be rolled in chocolate sprinkles or chopped toasted almonds. Place the balls in small paper cases for serving at Christmas parties.

    14 people made this

    Makes: 48 sweets

    • 325g porridge oats
    • 250g caster sugar
    • 45g cocoa powder
    • 225g butter or margarine, softened
    • 2 tablespoons strong coffee
    • 1 teaspoon vanilla extract
    • 60g dark chocolate, melted
    • 25g coconut flakes

    Prep:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr20min 

    1. Mix the oats, sugar and cocoa together in a bowl. Add the butter and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee, vanilla and chocolate until thoroughly blended.
    2. Place the coconut flakes in a small bowl. Pinch off small amounts of the mixture and roll between your hands to make small balls, about 2 or 3cm in diameter. Roll the balls in the coconut flakes. The sweets are ready to eat, or may be refrigerated for 2 hours to become firmer.


    These chocolate balls are also often flavoured with Swedish 'Punsch' liqueur or arrak extract, which gives them their name as 'Arrak balls.'

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    Reviews in English (49)


    I live in Sweden,but I am from the States and yes this is a staple in every house. The recipe for chocolate balls is on every package of oatmeal here. The only difference between this recipe and the original is the melted chocolate. These are just as good without the melted chocolate, it is an extra step that you can skip....Or not... Var så god!  -  03 Apr 2011  (Review from Allrecipes US | Canada)


    Great!.. 5 stars for no-bake, tasty, chewy and for making me eat oatmeal!.. I wasn't sure if I'd like oatmeal raw!. I was worried they'd be hard to chew but they wern't; tomorrow they may soften up a bit more but I like them as is!.. I rolled about half in the coconut and then some in chocolate sprinkles and some in powder sugar; I also used "Lindt 85% Cocoa Bar" (melted) instead of baking chocolate because I had some. I added about 1T of rum in the last half of the batch for the grownups; the rum/powder sugar ones were my favorites! Thanks I'll make these during the holidays!..  -  05 Aug 2009  (Review from Allrecipes US | Canada)


    love love love these so easy so tasty. i dusted half with unsweetened cocoa and half with powdered sugar (instead of coconut) great presentation great bitter chocolate/sweet chocolate dichotomy  -  26 Feb 2010  (Review from Allrecipes US | Canada)