Description
This Gooey Vegan Brigadeiro recipe offers a deliciously rich and dairy-free twist on the traditional Brazilian sweet treat. Made with aquafaba, maple syrup, cocoa powder, and oat milk, these bite-sized delights are perfectly coated in vegan chocolate sprinkles. Ideal for vegans or anyone seeking a luscious, plant-based dessert, this recipe results in irresistibly gooey, chocolatey balls that are easy to make and perfect for sharing.
Ingredients
Scale
Main Ingredients
- 1 cup aquafaba (Liquid from canned chickpeas)
- 1/2 cup maple syrup (Natural sweetness)
- 1/4 cup cocoa powder (Unsweetened, sifted if clumpy)
- 1/2 cup oat milk (Can substitute with soy milk or other non-dairy milk)
- 2 tablespoons potato starch (Thickening agent)
- 1/4 teaspoon salt (Enhances flavor)
- 1 cup chocolate sprinkles (Vegan-friendly)
Instructions
- Combine maple syrup and aquafaba: In a medium saucepan over medium heat, stir maple syrup and aquafaba together until well blended and warmed through.
- Add cocoa and oat milk: Gradually whisk in the cocoa powder and salt, then add oat milk. Cook the mixture until it starts bubbling, about 3-4 minutes, stirring continuously to prevent sticking.
- Simmer the mixture: Reduce heat to low and simmer for 10 minutes, stirring gently to prevent burning, until the mixture thickens slightly and pulls away from the sides of the pan.
- Incorporate potato starch: Slowly add potato starch while whisking constantly. Continue cooking for another 5-10 minutes until the batter is thick enough to stick to the pan.
- Cool the brigadeiro batter: Transfer the mixture to a greased plate and allow it to cool completely until it is no longer warm to the touch.
- Shape the brigadeiros: Lightly grease your hands, scoop a tablespoon of the cooled mixture, and roll it into 1-inch balls.
- Coat and set: Roll each ball in vegan chocolate sprinkles and place them into candy cups. Let them cool entirely to set their shape.
Notes
- Lightly greasing your hands when rolling the brigadeiro balls helps prevent sticking and makes shaping easier.
- Sifting the cocoa powder ensures a smooth batter without clumps.
- You can substitute oat milk with soy milk or other non-dairy milk according to preference.
- Store the brigadeiros in an airtight container in the refrigerator for up to 5 days.
- Letting the mixture cool properly is essential to achieve the perfect consistency for rolling.
