Post by Michelle Sterling of Avery & Augustine
In honor of Swedish designer Lotta Jansdotter’s new collection for Nod, we’re having fika today! It’s a traditional coffee break people usually take at least once a day in Sweden. It’s a chance to relax, chat and catch up a friend or colleague. Fika also involves some treat or sweet along with your coffee, like kannelbullar (cinnamon rolls), semlor (cardamom buns filled with cream) or äppelkaka (Swedish apple cake).
Our fika today consists of chokladbollar with babyccinos. Here is a recipe for chokladbollar, also known as Swedish chocolate balls, reprinted with permission from Fika: The Art of The Swedish Coffee Break by Anna Brones and Johanna Kindvall.
Chokladbollar (Chocolate Balls)
Makes 20 to 25 balls
- 2 cups (7 ounces, 198 grams) rolled oats
- ½ cup (4 ounces, 113 grams) unsalted butter, room temperature
- ¼ cup (1.75 ounces, 50 grams) natural cane sugar
- ¼ cup (.75 ounce, 21 grams) unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- About ½ cup (1.5 ounces, 42 grams) shredded coconut
How to Make
- In a food processor, pulse the oats into a coarse meal. You want just a little bit of texture, so don’t grind them all the way. If you don’t have a food processor, use the smallest oats you can find, as they are better for the final texture of the chocolate balls.
- In a bowl, cream together the butter and sugar. Add the cocoa powder and vanilla and cream together until well blended; then add the oats and the salt. Using your hands, mix all of the ingredients together.
- Roll the mixture into small balls, about a tablespoon for each one. Roll each ball in the shredded coconut until fully coated.
- Store in an airtight container in the refrigerator, or in the freezer for longer periods.
Fika is usually about being social and having good conversation, but sometimes we like to do a little reading aloud during our fika. Do yourself a favor and take a few moments to fika in the morning or afternoon. Make it a habit and you’ll be glad you did.