Delicious gluten-free Swedish chocolate balls! These chokladbollar are made with oats, cacao and coffee. Low FODMAP and low lactose.
- 300 g (3 cups) quick oats (use certified gluten-free oats if you have to eat strictly gluten-free)*
- 100 g (1/2 cup) sugar
- 3 tbsp cacao
- A pinch of salt
- 100 g (1/2 cup) butter, at room temperature (use lactose-free margarine if you are very sensitive to lactose)
- 3 tbsp strong coffee, cooled down
- 100 g (1 cup) shredded coconut*
- Put all dry ingredients together in a bowl.
- Knead the butter with your hands through the dry ingredients until you get a crumbly mixture.
- Add the coffee and knead into a dough that holds together. If it is too dry, you can add one extra tablespoon of coffee or water.
- Roll the dough into 15 balls.
- Roll the balls into the shredded coconut or another topping, such as icing sugar or dark chocolate sprinkles.
Shredded coconut is limited low FODMAP to 30 grams per serving (sorbitol). Oatmeal is limited low FODMAP and contains high amounts of fructans and GOS from 100 grams up. Because the amounts of these ingredients per chocolate ball are low, you can safely eat a few without getting complaints. Only at quantities of 5 or more at a time do you go over that limit, but because the balls are quite filling, I don’t expect you to eat that many at once;)
- Prep Time: 20 min
- Category: Snack
- Method: No bake
- Cuisine: Swedish
Keywords: low FODMAP chokladbollar, gluten-free chokladbollar, swedish chokladbollar, swedish chocolate balls