Swedish Chocolate Balls, Upgraded


  • 2 tbsp butter
  • 2 tbsp coconut oil
  • 4 tbsp cacao powder
  • 1 tbsp maca powder
  • 1/3 cup dates
  • 2 tsp vanilla
  • 2 tbsp maple syrup
  • 1.5 tbsp strong coffee
  • 1 tbsp collagen powder
  • 1/2 cup finely shredded unsweetened coconut
  • 1 cup oat flour just use regular organic oats, and grind in a coffee grinder or blender until it's a flour-like consistency
  • 2 tbsp coconut sugar or 4 tbsp finely shredded coconut optional


  1. Soak dates in hot water for about 30 minutes. Remove from water, and blend in a blender with about 1 tbsp of the date water. You want a nice thick syrup - so add more water if necessary.
  2. Using a fork, cream together butter, coconut oil, cacao, maca, vanilla, maple syrup, date syrup and coffee. Blend it together well.
  3. Add the collagen, coconut and oats, and mix it together with a fork. Make sure everything is very well incorporated. This should be a tight batter, that holds together well when squished. If it's really wet, add more oat flour.
  4. Stick your bowl in the fridge for 30 minutes or so.
  5. Once the batter (mix? dough?) has chilled, roll small spoonfuls in your hands to form small balls.
  6. Pour the coconut sugar, or shredded coconut, into a small bowl. Toss your chocolate balls, 2 or 3 at a time, in the sugar or coconut.
  7. Finito!

Recipe Notes

1. To save time, make your date syrup in advance. It will store well in the fridge for a week or so.

2. You can substitute more coconut for the butter if necessary, but know that the butter adds a great depth of flavour to these!

3. You absolutely do not have to roll these in sugar or coconut, if you don't want to. I rarely do, unless I'm trying to impress someone!

4. These balls can be stored in the fridge for a few days, and the freezer for a few weeks. Although, I really can't understand why you wouldn't eat them all at once!