Description
Old-fashioned Swedish Havrebollar, or oat balls, are a delightful no-bake treat made with oats, coconut, cocoa, and a rich blend of butter and cream. These soft, sweet balls are coated in desiccated coconut, offering a perfect balance of texture and flavor for a traditional Scandinavian dessert enjoyed anytime.
Ingredients
Scale
Dry Ingredients
- 150 g Quick oats (2.8 oz)
- 90 g Granulated sugar (3 oz)
- 30 g Unsweetened desiccated coconut (1 oz)
- ½ tsp Cocoa powder
- 1 tsp Vanilla sugar or extract
- 1 pinch Salt
Wet Ingredients
- 75 ml Heavy cream or whipping cream (2.5 fl. oz or ⅓ cup)
- 45 g Butter, room temperature
- 30 g Unrefined coconut oil, room temperature (1.6 oz)
For Coating
- Unsweetened desiccated coconut (to cover the oat-balls)
Instructions
- Blend the oats and coconut: In a food processor, pulse the quick oats and unsweetened desiccated coconut until the flakes become slightly smaller but not powdered, preserving some texture.
- Whisk the cream: In a small bowl, whisk the heavy cream or whipping cream until it forms soft peaks and becomes firm.
- Combine butter mixture: In another bowl, beat the room temperature butter, granulated sugar, and unrefined coconut oil together until well blended and creamy.
- Mix dry ingredients: In a separate bowl, mix the ground oats and coconut mixture with cocoa powder, vanilla sugar, and salt.
- Combine all: Add the butter mixture and whipped cream to the dry ingredients and fold together gently using a spatula until fully combined into a soft mixture.
- Prepare the mixture for shaping: Lay a large sheet of plastic wrap on a flat surface. Scoop the mixture into your hands, shape it roughly into a ball, place it in the center of the plastic wrap, and flatten.
- Shape into a log: Cover the flattened mixture tightly with plastic wrap and shape it into an even log.
- Refrigerate: Place the wrapped log in the refrigerator and chill for 1 hour to set and firm up.
- Cut and shape balls: After chilling, unwrap and cut the log into 12 pieces. Use your hands to round the corners or roll each piece into a smooth ball.
- Coat with coconut: Roll each oat ball in a bowl of unsweetened desiccated coconut until fully coated. Serve immediately or keep refrigerated until ready to enjoy.
Notes
- Use unsweetened desiccated coconut for both mixing and coating to avoid excess sweetness.
- The oat mixture is soft and slightly sticky; chilling helps firm it for easier shaping.
- Vanilla sugar can be substituted with 1 tsp vanilla extract if preferred.
- Store oat balls in an airtight container in the refrigerator for up to 5 days.
- For a vegan version, substitute butter and cream with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Swedish
Keywords: Swedish havrebollar, oat balls recipe, no-bake desserts, Swedish dessert, oat coconut balls, easy Scandinavian sweets
