Danish Oat Cocoa Balls
Easy and very delicious recipe for traditional Danish Oat Cocoa Balls (havregrynskugler). Great as a snack for Christmas but also great for the rest of the year.
Servings: 20 cocoa balls
Ingredients
- 150 g instant oats (5.5 oz)
- 100 g butter, soft (3.5 oz)
- 100 g sugar (3.5 oz)
- 25 g cocoa powder (1 oz)
- 1 tbsp rum or rum essence
- 1/2 dl strong coffee (or heavy cream) (1/5 cup)
Instructions
- In a large bowl; add all the ingredients and mix everything together into a sticky mixture.
- Use your hands to roll small cocoa balls.
- Pour some coconut flakes into a deep bowl and cover the cocoa ball in the coconut flakes.
Notes
Keep the cocoa balls in an airtight container in the fridge.