A long time ago I shared the recipe for gluten-free Swedish chokladbollar. These are snack balls made from oatmeal, cocoa and coffee that are very popular in Sweden as a snack.

They are just not super healthy, because they contain quite a lot of sugar.

That’s why I asked you if you would like me to make a healthier version of this snack and the response was enthusiastic. That’s why they’re here: low FODMAP healthy chocolate balls with coconut.

How to make chocolate coconut bliss balls?

The traditional recipe of chokladbollar is made with oatmeal, sugar, cocoa, butter and strong coffee. The balls are then rolled in grated coconut. I made some changes to make this recipe just a little bit healthier:

• Buckwheat flakes: I chose buckwheat flakes instead of oatmeal, because my own stomach does not always respond well to oatmeal. You can also use regular ground oats if you prefer.
  
• Coconut oil: I replaced the butter with coconut oil, which also makes this recipe lactose-free. You can also use melted butter if you prefer.
  
• Brown sugar: I reduced the amount of sugar in the recipe to make it a little healthier. I also tested this recipe with maple syrup, but I liked brown sugar more.
  
  I you like you can also use maple syrup instead.
  
• Cocoa: it won’t be chokladbollar without cocoa, so I left that in there 😉
  
• Coffee: there is also coffee in the recipe. Make a strong cup of coffee or espresso and let it cool down for a while.
  
• Shredded coconut or cocoa: you use this to dip the balls in when they are ready.

Storing the healthy chocolate coconut balls

You can store the chocolate balls for a week in a closed plastic container. You can also freeze them, just make sure they are packed airtight. Then they stay good for about three months.

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