Havregrynskugler (Cocoa-Oat-Coconut Balls)

May 11, 2023May 11, 20230 2

Classic Danish treat, Havregrynskugler, made with oats, cocoa, and coconut

Havregrynskugler (Cocoa-Oat-Coconut Balls)

by The Chefin Dessert

Prep

10 min

Cook

5 min

Ready In

45 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

160

Sugar

10g

Fat

11g

Havregrynskugler, also known as cocoa-oat-coconut balls, are a classic treat in Denmark. These bite-sized desserts are easy to make and require only a handful of ingredients, making them a popular choice for sharing with family and friends. Oats, cocoa, and coconut are the stars of this recipe, packed with nutrients and delicious flavor. Havregrynskugler are perfect for indulging in after dinner or to satisfy a mid-afternoon sweet craving. Serve chilled and enjoy their rich, chocolatey taste!

Instructions

1.	Melt the butter in a saucepan over medium heat.
2.	Add sugar and brewed coffee. Stir until the sugar has dissolved.
3.	Add almond extract and remove from heat.
4.	Mix in the rolled oats, unsweetened cocoa powder, and vanilla sugar.
5.	Use your hands to form the mixture into small balls.
6.	Roll the balls into desiccated coconut to coat.
7.	Chill in the refrigerator for 30 minutes or until firm.
8.	Serve and enjoy!

PROS

Havregrynskugler are easy to make and require only a handful of ingredients.

They are a great gluten-free option for dessert and are perfect for sharing.

CONS

These cocoa-oat-coconut balls are quite rich and sweet, and should be enjoyed in moderation.

They are not suitable for those with nut allergies because of the almond extract.

HEALTH & BENEFITS

Havregrynskugler are made with oats which are a great source of fiber and protein.
They are also rich in antioxidants and can help regulate blood sugar levels.
Cocoa powder is packed with flavanols that can help lower blood pressure and improve heart health.
Coconut is high in healthy fats and can help boost the immune system.

	7 ounces butter
	2/3 cup sugar
	4 tablespoons brewed coffee
	1/4 teaspoon almond extract
	2 cups rolled oats
	6 tablespoons unsweetened cocoa powder
	2 teaspoons vanilla sugar ( or seeds from 1 vanilla pod )
	desiccated coconut , for coating