Swedish choklaboll: The no-bake chocolate cookie

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I’m heading to Sweden tomorrow to cover the Vårgårda World Cups. It will be another country ticked off the list – to say that I’m excited would be an understatement. I’ve known Emma Johansson ever since working as a press officer for Orica-AIS, and the 12-time Swedish national champion always gushes about her birth country (and neighboring Norway – where she and her husband live for most of the year).

When I started to plan this Sweden trip, I added in one extra day to hopefully do a bit of exploring. While the travel associated with the job may sound glamourous, it really isn’t. And the places I visit for work usually end up on my ever-growing list of places I want to visit on my own time. Most travel for races leaves little time to do more than work. Not that I’m complaining. I’ll take non-glamourous work travel over an office any day, but this time, I knew I wanted to fit in a bit of fun, too.

Naturally, I reached out to Emma and asked if she had any suggestions about how I should spend my “bonus day” in Sweden. Rather than respond with things I should do, she responded by telling me things I should eat – kanelbulle, kladdkaka, blåbärs paj, chokladboll and morots kaka. “They’re all typically Swedish, and they’re all really, really good,” she told me.

When I told her I was actually looking for things to do, she explained that I would have go to the cafés – and when I go to the cafés, these are things I would need to eat.

I can’t argue with that.

In honour of the upcoming Swedish World Cups and Emma’s recommendations, I have been pouring over chokladboll recipes – which I have decided will most definitely be the first of the Swedish treats that I will sample. You may not be in Sweden this weekend, but with this choklaboll recipe, you can bring a little Sweden to your kitchen with this recipe.

The original recipe came from xoxocooks – and they even had this video to go along with the written instructions:

Ingredients

Makes 30

  • 2 cups old fashioned oats
  • 1/2 cup sugar
  • 1/3 cup cocoa powder
  • 1/2 cup butter, cut into pieces
  • 2 tablespoons coffee
  • 1/2 teaspoon vanilla extract
  • 30 grams dark chocolate, melted
  • 1/2 cup coconut flakes

Preparation

  1. Blend the oats, sugar, cocoa powder and butter in a food processor. If you don’t have a food processor, you can use an immersion blender to chop to oats and then mix the rest together by hand.
  2. Add the vanilla and coffee. Blend or mix some more.
  3. Add the melted chocolate. Continue to blend or mix. At this point, your consistency should be pie-crust like.
  4. Roll the mixture into small balls.
  5. Pour coconut into a big bowl or on a plate. Roll each bowl in the coconut until fully coated.
  6. Refrigerate for an hour – and then enjoy!

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