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.
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