by 
As a kid, I used to make chocolate balls all the time. Sometimes I would skip some steps and just eat directly out of the bowl. Now I have an almost three year old daughter that I have tried to shield from cakes and sugar as much as I can. Up until now it has been fairly easy as she hasn’t been very interested in neither cookies nor cakes. That is up until recently! Now I don´t want to be an evil rule setting mother so instead I simply try to adapt my recipes to be as healthy as possible. I believe that children will find ways to eat a lot more of something if they are told they can’t have it at home. So back to the story, if there is no escape from cakes and cookies, I can at least try to make them with less or without sugar. Introducing re-made classical swedish chocolate balls with dried figs and raisins instead of white sugar. They are delicious and more importantly my daughter loves them. When preparing them for kids I choose to leave out the coffee and dip them in coconut flakes instead (making them more child friendly).
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[mashshare]
- Little less then 1/2 cup of Raisins (100 ml, 1 dl)
- 5 Coarsely Drained and Chopped Figs
- 10 tbsp (150 ml, 1,5 dl) Oats, Rolled
- 3,5 tbsp (50 g) Cold Butter
- 2 tbsp Raw Cacao Powder
- 1-2 tbsp of Instant Coffee (if made for adults)
- 7 oz (200 g) Dark Chocolate or (about 1 cup) Coconut Flakes
- Drain the figs for a few minutes in water.
- Melt the dark chocolate slowly in a microwave.
- Coarsely chop the figs.
- Mix together the oats, (coffee) and cocoa powder in a bowl with your hands or a spoon.
- Mix the figs and raisins in a food processor until smooth. You probably have to scrape the mixture with a spoon a couple of times or it will get stuck.
- Add the cold butter, the cacao powder and the oat mix and knead with your own bare hands until everything is well blended.
- Roll the mixture into small to medium sized balls.
- Dip the balls in the melted chocolate (or coconut flakes) and leave them to solidify on a plate covered with a piece of parchment paper in the fridge.
