Swedish chocolate balls are easy to make and require no oven or boiling,  yet they are the perfect treat for anyone who loves chocolate. They can easily be made gluten-free or dairy-free by substituting the oats and butter for allergy-friendly products. 

This recipe is one of the very first recipes Swedish children learn how to make because no heat or machines are needed. Some tasting might happen. 

We will bake together in class, and I will walk through every step with the students. 

Recipe for about 10-15 small ones

1/2 cup butter, room temperature
1/2 cup regular granulated sugar
2 tsp. vanilla extract (can be left out)
3 Tbsp. cocoa powder
1 and 1/3 cups rolled oats (gluten-free if needed)
2 Tbsp. Strong coffee cooled or water

1/3 cup coconut flakes, sprinklers, or anything else that will stick to the chocolate balls as decoration. 

You need a bowl big enough for the ingredients to be mixed, a large spoon,  or you can use your hands to combine. A plate to put the rolled balls on and one plate to roll them in sprinkles, etc. And a third plate to put the finished product. 

The balls can be kept in the fridge for about a week or in the freezer for a few months.