I am officially obsessed with fika - the Swedish art of the coffee break. A time to take a break alone or with friends, to reflect and recharge with a coffee (or tea) and something delicious to eat. I'd like to share some of my favourite recipes from Fika by Anna Brones & Johanna Kindvall (Ten Speed Press, 2015). The Swedish chocolate ball is a classic that all bakeries will make. Like most Swedish baked goods, it uses butter and cane sugar. These may look like one of those raw bliss balls made from nuts and dried fruit, but it's not as sweet.

Makes around 20
2 c rolled oats
1/2 c (115g) butter
1/4 c natural cane sugar
1/4 c cocoa powder
1 tsp vanilla extract
pinch salt
1/2 c shredded coconut

Grind the oats in a coffee grinder or food processor until a course meal. Cream butter and sugar in a small bowl. Add cocoa and vanilla and mix well. Mix in oats and salt to combine. Roll into small balls then roll each one in coconut. Store in an airtight container in the fridge.