Yam vegan brigadeiro

Ingredients

• 2 cooked yams (about 220 g)cooked yams
• 150 g (¾ cup)sugar
• 15 ml (1 tablespoon)coconut oil
• 180 ml (¾ cup)plant-based milk or water
• about 15 g (3 tablespoons)cocoa powder
• 150 gvegan dark chocolate

Instructions

1. 1

   Blend the mixture

   Put the cooked yams, sugar, coconut oil, plant-based milk or water, and cocoa powder in a blender.

2. 2

   Blend until smooth

   Blend thoroughly until the mixture is even and smooth.

3. 3

   Heat in a pan

   Transfer the mixture to a saucepan and stir over a low heat.

4. 4

   Add the chocolate

   Once the heat is on, add the chopped chocolate and keep stirring until the mixture thickens.

5. 5

   Check the mixture

   When the brigadeiro pulls away from the bottom of the pan, turn off the heat and transfer it to a plate.

6. 6

   Cool before serving

   Leave it to cool, or refrigerate it with cling film pressed against the surface. It is then ready to serve.

What is vegan brigadeiro?

Brigadeiro is a Brazilian chocolate sweet, traditionally cooked until thick and often rolled into small balls. This version uses cooked yam in place of the usual condensed milk, with vegan dark chocolate providing much of its richness.

The yam gives the mixture body, while blending it with the other ingredients helps create a smooth base before it is cooked.

Nutrition and macros by portion

The nutrition label shows one serving as written: 18 calories, 0g protein, 3g carbs, 1g fat.

The yam and sugar provide most of the carbohydrates, while the coconut oil and dark chocolate contribute much of the fat; the chocolate and yam add a little protein. With 100 servings listed, portions are very small, so pair one with fruit or serve a larger portion alongside something savoury if you want a more substantial snack.

Why the yam matters

Cooked yam: use it tender enough to blend easily, with no firm pieces left behind. Weighing the peeled, cooked yam helps keep the balance close to the recipe’s stated 220 g.

Plant-based milk: this adds liquid and makes blending easier. Water is also an option, as specified in the ingredients.

Getting a smooth base

Blending: run the blender until the yam, cocoa and sugar are fully combined. Scrape down the sides if needed, then blend again so no yam lumps remain.

Chocolate: chop it before adding so the pieces melt more readily into the hot mixture.

Cooking to the right consistency

Low heat: stir steadily as the mixture cooks, paying attention to the bottom of the pan where it can catch. A thickening mixture should move as one rather than look watery.

Doneness: the recipe’s cue is that the brigadeiro pulls away from the pan’s base. Take it off the heat at that point, since it will firm further as it cools.

Cooling and serving

Surface: pressing cling film directly against the brigadeiro helps limit a skin forming as it cools. Let it cool before serving, or chill it as directed.

Serving: the listed yield is 100 portions, so each serving would be very small. The method transfers the mixture to a plate and does not include instructions for rolling it into individual sweets.

What to serve alongside

Fruit: fresh strawberries or orange segments offer a bright contrast to the dense chocolate flavour.

Coffee: serve small portions with coffee or tea, or add them to a selection of other sweets for a dessert spread.

Recipe notes & tips

• Use cooked yam that is tender all the way through so it blends smoothly.
• Chop the chocolate finely to help it melt into the hot mixture.
• Keep the heat low and stir continuously once the mixture is in the pan.
• Use a sturdy spatula to reach the bottom and corners of the saucepan.
• Press cling film against the surface if chilling the brigadeiro.

Variations

• Choose plant milk: use an unsweetened variety to keep the sweetness closer to the listed recipe.
• Use water: swap it for the plant-based milk for the alternative given in the ingredients.
• Add a cocoa finish: dust the cooled sweets with a little cocoa if shaping them into balls.
• Try sprinkles: coat shaped portions in vegan chocolate sprinkles just before serving.

Common mistakes to avoid

• Lumpy base: blend the yam thoroughly before transferring it to the pan.
• Scorched mixture: keep the heat low and stir across the base of the saucepan.
• Chocolate pieces left unmelted: chop the chocolate before adding it.
• Cooking too long: remove the pan from the heat as soon as the mixture pulls away from the bottom.
• Skin on top: press cling film directly onto the surface before chilling.

How to store

Keep the cooled brigadeiro covered in the fridge and use within 3–4 days. Let it soften slightly at room temperature before serving; if reheating, warm gently in a pan while stirring.

Frequently asked questions