I have a deep fondness for Old-fashioned Swedish Havrebollar – Oat-balls, which I loved as a child and still enjoy today. Although homemade chocolate balls are enjoyable, they couldn’t quite match the unbeatable taste of the store-bought ones. They had a lighter color and a soft, velvety vanilla flavour that melted in your mouth. These no-bake oat-balls bring back nostalgic memories for most Swedes.
Fortunately, my cousin came across a recipe from Mary Dane that closely resembled the store-bought havreboll. I was ecstatic to find that it captured the flavour almost perfectly. To achieve the desired texture, I made a small adjustment to the recipe, replacing margarine with a combination of butter and unrefined coconut oil*.
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Another advantage of Old-fashioned Swedish Havrebollar – Oat-balls is their freezer-friendly nature. By preparing a double batch, you can conveniently store them for later enjoyment whenever the craving strikes.
How to make Old-fashioned Swedish Havrebollar – Oat-balls
- Blend the oats and 1/3 of the unsweetened desiccated coconut in a food processor* until the flakes become slightly smaller, but not powdered.
- In a small bowl, whisk the whipping cream until it becomes firm.
- In another bowl, beat the room temperature butter, sugar, and coconut oil until well combined.
- Mix all the dry ingredients in a separate bowl, then add the butter mixture and whipped cream. Combine everything using a spatula.
- The mixture will have a soft consistency.
- Place a large sheet of plastic wrap on a flat surface. Take the mixture in your hands and shape it into a rough ball. Place it in the center of the plastic wrap and flatten it.
- Cover it with plastic wrap, shaping it into a log as evenly as possible.
- Refrigerate the mixture for 1 hour until it sets.
- After 1 hour, cut the log into 12 pieces and round the corners or roll them into balls.
- In a bowl, add the unsweetened desiccated coconut and coat each ball with it.
Store the Old-fashioned Swedish Havrebollar – Oat-balls in an airtight container for up to 1 week. Before serving, allow them to stand at room temperature for 10 minutes.
These treats can also be frozen. Thaw them at room temperature for 20 minutes before serving.
If you liked Old-fashioned Swedish Havrebollar – Oat-balls, you may also like:
Old-fashioned Swedish Havrebollar – Oat-balls
Equipment
- 3 Small bowls
- 1 Electric hand mixer
- 1 Electric food processor
Ingredients
- 150 g Quick oats (2.8 oz)
- 90 g Granulated sugar (3 oz)
- 30 g Desiccated coconut (1 oz) unsweetened
- ½ tsp Cocoa powder
- 1 tsp Vanilla sugar or extract
- 75 ml Heavy cream or whipping cream ( 2.5 fl.oz) (⅓ cup)
- 45 g Butter , room temperature
- 30 g Unrefined coconut oil (1.6 oz) , room temperature
- 1 pinch Salt
- Desiccated coconut to cover the oat-balls
Instructions
- Blend the oats and unsweetened desiccated coconut in a food processor until the flakes become slightly smaller, but not powdered.
- In a small bowl, whisk the whipping cream until it becomes firm.
- In another bowl, beat the room temperature butter, sugar, and coconut oil until well combined.
- Mix all the dry ingredients in a separate bowl, then add the butter mixture and whipped cream. Combine everything using a spatula.
- The mixture will have a soft consistency.
- Place a large sheet of plastic wrap on a flat surface. Take the mixture in your hands and shape it into a rough ball. Place it in the center of the plastic wrap and flatten it.
- Cover it with plastic wrap, shaping it into a log as evenly as possible.
- Refrigerate the mixture for 1 hour until it sets.
- After 1 hour, cut the log into 12 pieces and round the corners or roll them into balls.
- In a bowl, add the unsweetened desiccated coconut and coat each ball with it.
Notes
Enjoy!
