Old-fashioned Swedish Havrebollar – Oat-balls
Old-fashioned Swedish Havrebollar - Oat-balls: Nostalgic Delights Made Easy. Indulge in homemade perfection.
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
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.