This is a popular Danish and Swedish unbaked dessert; it is called oatmeal balls in Danish and chocolate balls in Swedish. It is said that these dessert balls were invented during the World War II period. You can check out all the variations and history at Wiki.
This recipe is incredibly straightforward, easy, and simple, while still delivering a delicious outcome. The key is to achieve the right consistency, considering that ingredient variations can occur across different brands. To determine the correct consistency, try forming the batter into a dough ball.
If successful, you've achieved the desired consistency. If not, make adjustments by adding cocoa powder or coconut oil, 1 TBSP at a time, until the desired consistency is reached. Play around with the ingredients. Instead of desiccated coconut, you can roll the chocolate balls in sprinkles. The possibilities are pretty much endless.
Ingredients:
(Make 8 chocolate balls)
Amazin' Graze's Rolled Oats, 60g
Demerara Sugar, 50g
High Quality Cocoa Powder Preferably Valrhona or Callebaut, 15g or More
Raw Cacao Nibs, 1 TBSP
Pink Himalayan Salt, Pinch
Chili Flakes, Pinch
Coconut Butter, 30g
Coconut Oil, 30g
Coconut Rum, 15g
Freshly Brewed Coffee, 30g
Desiccated Coconut, For Dredging
Equipment:
Cast Iron Skillet / Pan
Directions:
In a skillet over medium-low heat, add Amazin' Graze's oats.
Lightly toast until warm to the touch.
*Do not over toast the oats as it will give a bitter taste.*
Remove from heat and set aside to cool down slightly.
Add in the rest of the ingredients, except the desiccated coconut.
Mix until well combined.
If the mixture is too wet, add in more cocoa powder, 1 TBSP at a time.
If the mixture is too dry, add in more coconut oil, 1 TBSP at a time.
*I went anal and weighed each chocolate ball equally.*
If you do not wanna go thru' that hassle, you can eye-balled it.
You should get 8 chocolate balls.
Roll and pack each ball tightly.
In a shallow bowl, add desiccated coconut.
Roll the balls into the desiccated coconut, making sure they are coated fully.
Transfer to a plate lined with parchment paper.
Chill in the fridge for at least 4 hrs, best overnight.
Enjoy.
Chocolatelicious...