Swedish Style Low FODMAP Chocolate Balls
These Swedish-style coconut-covered chocolate balls are super quick and easy to throw together if you need to come up with a fast snack to offer up to your guests when they pop over for a coffee.
The secret to a great chocolate ball is actually the addition of a small amount of strong coffee. This really helps give the chocolate a decadent and rich flavour, making this the perfect companion for your coffee break.
Shredded coconut or substitutions
The most traditional chocolate balls are rolled in shredded coconut. We absolutely love this traditional version, and on the low FODMAP phase of the diet you can consume up to 30 grams of shredded coconut according to the Monash FODMAP app. This recipe uses only 15 grams in total which worked out to be just over 1 gram of coconut per chocolate ball. Therefore, this makes it incredibly Low FODMAP!
However, if you don’t like shredded coconut you can roll the balls in sprinkles. I’m not sure if it exists outside of Sweden, but these chocolate balls are often rolled in pearl-sugar (also known as nib sugar) as a substitute for shredded coconut. This does make them a fair bit sweeter however, which is not to everyone’s liking!
Swedish Style Chocolate balls
- 75 Grams Butter
- 60 Grams Caster Sugar
- 1,5 tsp Cocoa Powder
- 1 tbsp Strong Coffee
- 65 Grams Rolled Oats
- 15 Grams Shredded Coconut
- Put all the ingredients (except the coconut) in a food processor and pulse until combined
- If you don't have a food processor: Start by mixing butter and sugar together in a bowl. Add the cocoa powder, coffee and oats, mix until well combined. Worth noting is that this method will leave the oats whole, making it a little bit harder to form the balls.
- Sprinkle the coconut onto a plate. Shape the mixture into balls about the size of a walnut (~18 grams) and roll in the Shredded coconut.
- Put the chocolate balls on a plate and stick them in the fridge for 20 minutes to form up.