Chocolate and Coconut Balls

These chocolate and coconut balls are something that Icelandic children enjoy from the day they can say 'chocolate'. They are sold in every bakery (a lot larger in size though) and adults will enjoy them with a hint of nostalgia, remembering the days when their mothers made chocolate and coconut balls and they most probably savoured a few after school with ice cold milk. There are a lot of different recipes around but this one comes pretty close to what I remember. Note that the coconut oil should be soft, not liquid so allow it to stand for a few hours at room temperature before using. Note also that you will need a blender or a food processor to make this recipe. There is no baking required however!

Chocolate and Coconut Balls - A very Icelandic Treat

This recipe is:

  • Egg free
  • Nut free

This recipe is easy to make:

  • Lactose (dairy) free
  • Vegan

Chocolate and Coconut Balls

Makes approximately 20 balls


  • 60 grams (2 oz) porridge oats
  • 50 grams (1¾ oz) milk chocolate (with cane sugar), chopped very finely in a food processor
  • 50 grams (1¾ oz) dark chocolate (with cane sugar), chopped very finely in a food processor
  • 2 tablespoons cocoa powder
  • 3 tablespoons desiccated coconut
  • 30 grams (1 oz) rapadura cane sugar (or other cane sugar)
  • 40 grams (1½ oz) coconut oil, softened (not liquid)
  • ½ tablespoon vanilla extract (from a health food store)
  • 5 tablespoons soy milk (you might need more or less)
  • Desiccated coconut for coating the balls


  1. Place the 60 grams porridge oats in a blender or a food processor and blend for a few seconds until finely ground. Transfer to a large bowl.
  2. Break the 50 grams milk chocolate and 50 grams dark chocolate into small pieces and place in the blender or food processor. Blend for a few seconds or until finely chopped. Transfer to the large bowl.
  3. Add 2 tablespoons cocoa powder, 3 tablespoons desiccated coconut and 40 grams cane sugar into the bowl. Stir well.
  4. In a small bowl, combine the 40 grams coconut oil and ½ tablespoon vanilla extract. Transfer to the large bowl and stir well.
  5. Add as much of the soy milk as you think you will need. Start off with 3 tablespoons and add more if the mixture is dry. You should be able to pinch the mixture together with your fingers and it should hold together without being too sticky. Use a stand mixer if you prefer, to combine the ingredients.
  6. Shape small balls with your hands and coat with desiccated coconut.
  7. Cover and keep in the fridge.


  • You can use more of the milk chocolate instead of the dark chocolate.
  • If you are intolerant to dairy you can use milk free chocolate.
  • You can use rice milk, almond milk, oat milk or skimmed milk instead of the soy milk.
  • You can make larger and fewer balls instead of the smaller ones.
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.