by juliane kania – I had the luxury of spending a few weeks in Sweden with a very dear and close friend of mine. Not only did I become friends with some more amazing Swedes, I found a yummy treat during my stay that I just couldn’t get enough of. So, what the heck why not substitute in some virgin coconut oil for one the fats in this recipe?! We have done just that and are providing you all with the recipe and a video tutorial. Have fun making these sweet treats 
….and get yourselves to Sweden soon!
Ingredients:
4 cups Rolled Oats
1 1/4 cups raw cane sugar (or white sugar)
1/2 cup Unsweetened Cocoa Powder
3/4 cup Grass fed Butter, melted
2 tablespoons Virgin Coconut Oil (cold-pressed), melted
2 tablespoons ground coffee
1 tspn vanilla extract
2 ounces unsweetened baking chocolate, melted
coconut flakes (optional)
1 1/4 cups raw cane sugar (or white sugar)
1/2 cup Unsweetened Cocoa Powder
3/4 cup Grass fed Butter, melted
2 tablespoons Virgin Coconut Oil (cold-pressed), melted
2 tablespoons ground coffee
1 tspn vanilla extract
2 ounces unsweetened baking chocolate, melted
coconut flakes (optional)
Directions: Melt grass fed butter and virgin coconut oil on a very low temperature in a saucepan. Also melt unsweetened baking chocolate in a separate saucepan and also on a very low temperature. Mix oats, sugar, and cocoa together in a big bowl. After a few minutes, use your hands to mix the ingredients together to make a thick dough. Add and mix in the coffee, vanilla, and chocolate until thoroughly blended. Place the coconut flakes in a small bowl. Take small amounts of dough and roll between your hands to make small balls. Optional * Roll the balls in the coconut flakes. Balls are ready to eat, or may be refrigerated for a couple of hours to become firmer. No baking necessary!!
More coconut oil recipes on the horizon!
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