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havregrynskugler

Havregrynskugler

A traditional Danish oat chocolate ball with a coconut flake topping
Total Time 10 minutes
Course Dessert, Snack
Cuisine Danish
Servings 4

Ingredients
  

  • 175 g oatmeal
  • 100 g icing sugar
  • 5 tablespoons cocoa
  • 100 g of butter can possibly be replaced with whipping cream. The butter should very much like to be at room temperature.
  • Optionally 75 g coconut flour.

Instructions
 

  • Mix oatmeal, icing sugar and cocoa together.
  • Add the butter or whipped cream and stir the dough until firm.
  • Then you shape the dough into small balls. You can optionally roll the oatmeal balls in coconut flour to decorate the balls as in the picture.
  • Let the oatmeal balls stand for 2-2½ hours in the fridge with the cover over to get cool and a little more firm in it.

Notes

If the butter is not at room temperature, then it may be an idea to use a mixer or blender to stir it all together, and yes it will be just as delicious that way - just a little more cumbersome and with a little more dishes.