You might remember my oat balls from last year’s Christmas with apricot and orange. This year, I’m trying coffee and cranberries. And I’ve also been experimenting with making these without the use of conventional or vegan butter. This has been quite a struggle, since butter is a large part of the dessert. But I settled on using coconut oil and dates instead, so they taste a biot of dates. However, they are still as creamy as the normal Danish oat balls. And I think they taste great with coffee and cranberry as well – they are also perfect if you need something to help you stay awake.
Coffee Oat Balls
Ingredients
- 1 tbsp instant coffee
- 1 tbsp how water
- 1 ½ tbsp coconut oil
- 8 dates about 100 g
- 10 g unsweetened cacao powder about 1 ½ tbsp
- 65 g instant oatmeal
- 1 pinch of salt
- 25 g dried cranberries optional
- Extra oatmeal as decoration
Instructions
- Mix coffee and water in a cup till the coffee has dissolved
- Melt the coconut oil in a saucepan
- Combine coconut oil, coffee, and dates (remember to remove stones if there are any) in a blender and blend till smooth
- Combine cacao powder, oatmeal, and salt in a bowl
- Mix the dates in the bowl with the dry ingredients
- Chop the cranberries finely and add them to the dough as well
- Roll the dough into 12 balls
- Pour some oatmeal on a plate and roll the balls in the oatmeal
- Store the balls in a jar in the basement or fridge