SWEDISH CHOKLADBOLLAR

By Sally Dells, from Sallys Baking Classes

I was lucky enough to hear Sally Dells talk this week. All about how she got into baking by chance (essentially by taking life by the balls and getting stuck in), and how she’s evolving her baking approach (keep your eyes peeled for more from Sally on all things mindful baking) - as well as how Sally is reviving new and old hobbies including mosaic making and adult dance in Portslade. I loved Sally’s overall demeanour and passion for life - and especially her excitement for mindful baking and how awesome this could be for kids and parents to explore together.

These Swedish chocolate balls are a delicious bite-size treat that kids love to make and eat.

They are gluten free, provided you use gluten free oats, and can also be vegan by using a plant based butter block. Traditionally Chokladbollar have coffee in them, however you can leave this out or use decaf coffee if you want to avoid the caffeine.

Ingredients

115g Butter - softened (or plant based butter block)

100g Caster or granulated sugar

1 tsp Vanilla extract

100g Oats

15g Cocoa powder

Pinch or Salt

2 tbsp cooled coffee (optional)

Your choice of topping for example: desiccated coconut, chopped nuts or sprinkles

Equipment

1 large bowl

1 spatula or wooden spoon

1 plate

1 medium bowl

• Add the softened butter and sugar to your large bowl and mix together using a spatula or wooden spoon until fully combined.

• Add in the oats, cocoa powder and a pinch of salt and again mix them well to combine them. The mixture will be thick and sticky.

• Finally add in the vanilla extract and coffee, if using, and mix once more until you have one consistent chocolatey sticky mixture.

• Using a spoon or your hands divide the mixture into 10 portions approximately the size of a golf ball and place them onto a plate.

• Next you will need to roll the mixture into balls but if it feels too sticky you can put them into the fridge for 15 minutes to firm up slightly before rolling. This stage is messy but it's also fun so enjoy it and embrace the mess.

• Put your topping of choice into a medium sized bowl.

• Finally add the one ball at a time into your topping bowl and roll the ball around to coat it fully.

• Store your Chokladbollar in an airtight container in the fridge and serve either cold or at room temperature.

Eat within 2-3 days.

Sally runs online and in-person baking classes. Find

out more Sallys Baking Classes or @sallydells on instagram