Cocoa Oat Balls Havregrynskugler Recipes

COCOA OAT BALLS (HAVREGRYNSKUGLER)

Steps:

• In a large bowl; Mix all the ingredients well together.
• Leave the cocoa dough in the fridge for about 15-30 minutes.
• Use your hands to roll small cocoa oat balls
• Roll the oat balls in coconut flakes, cocoa powder or in other decoration, you like.

HAVREGRYNSKUGLER (COCOA-OAT-COCONUT BALLS)

Steps:

• Blend butter, sugar, coffee and almond extract (in a blender/food processor).
• In a big bowl combine rolled oats, cocoa and vanilla. Mix will.
• Add butter mixture and knead with hands.
• Shape into walnut sizes balls and roll in dessicated coconut.
• Place in an airtight container lined with baking paper. (also use baking paper between layers of balls).
• Store in refrigerator. (Allow to cool at least 2 hours before serving).

HAVREGRYNSKUGLER (OAT COCOA BALLS)

Steps:

• Combine softened butter, sugar, cocoa powder, coffee, and salt in a bowl. Mix until a paste forms.
• Add the oats gradually. You should end up with a dough that holds together and that you can shape into balls.
• Shape the dough into balls - the size is really up to you!
• Roll the oat balls in coconut flakes or chopped nuts, or anything else you like. Store in the refrigerator. Enjoy!

HAVREGRYNSKUGLER (DANISH OAT BALLS)

Steps:

• Stir the softened butter in a bowl. Add oats, white sugar, cocoa, and vanilla sugar; stir until well combined. Place in the refrigerator until chilled, about 30 minutes.
• Roll into small balls. Roll balls in coconut flour and return to the refrigerator until firm, 30 minutes to 1 hour. The oatmeal balls can now be packed in an airtight container with baking paper in between.