Vegan brigadeiro

Ingredients

• 90 g (1 cup)rolled oats or oat flour
• 150 g (¾ cup)sugar
• 180 ml (¾ cup)warm water
• 15 g (3 tablespoons)100% cocoa powder
• 30 ml (2 tablespoons), optionalcoconut oil
• to tastesprinkles, to decorate

Instructions

1. 1

   Blend the oats

   If using rolled oats, blend them for 2 minutes. Skip this step if using oat flour.

2. 2

   Make oat milk

   Add the sugar and warm water to the blender and blend for about 5 minutes.

3. 3

   Finish the milk

   The oat condensed milk is ready.

4. 4

   Combine ingredients

   With the heat off, put the oat condensed milk, cocoa powder and coconut oil, if using, in a saucepan.

5. 5

   Stir over heat

   Mix well, then cook over a low heat, stirring continuously.

6. 6

   Thicken the mixture

   Keep stirring until the mixture is thick and pulls away from the sides of the pan.

7. 7

   Chill the mixture

   Transfer it to a container and refrigerate for 1 hour. Skip chilling if you want to eat it with a spoon.

8. 8

   Shape the sweets

   Take the mixture out of the fridge, lightly oil your hands with coconut oil and roll it into small balls.

9. 9

   Add the sprinkles

   Roll the brigadeiros in your chosen sprinkles, then place them in paper cases.

10. 10

    Serve the brigadeiros

    The brigadeiros are ready to serve.

What is vegan brigadeiro?

Brigadeiro is a Brazilian chocolate sweet, often made by cooking condensed milk with cocoa until firm enough to roll. This version replaces dairy condensed milk with a homemade mixture of oats, sugar and water.

Blending the oat mixture first gives the recipe its creamy base, while low, steady heat thickens it into a rollable sweet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1240 calories, 17g protein, 239g carbs, 33g fat.

Most of the carbohydrates come from the sugar and oats, while the oats also provide some protein and fibre. Coconut oil, if used, contributes most of the fat; cocoa adds a smaller amount. Pair a brigadeiro with fresh fruit for a more balanced snack.

Making the oat condensed milk

Rolled oats: blend them for the full 2 minutes before adding the other ingredients, as directed, to break them down.

Oat flour: use it directly and skip the first blending stage. Blend it with the warm water and sugar for about 5 minutes.

Cooking to the right texture

Low heat: cook gently and stir continuously so the mixture thickens without catching on the bottom of the pan.

Doneness: look for a cohesive mixture that pulls away from the sides of the pan. It will firm further as it chills.

Choosing the coconut oil

Optional addition: the recipe includes coconut oil, but it can be left out. If you use it, mix it into the pan with the oat condensed milk and cocoa before turning on the heat.

For shaping: a little coconut oil on your hands helps keep the mixture from sticking while you roll it.

Chilling and shaping

For rolled sweets: refrigerate the cooked mixture for 1 hour before shaping. This gives it time to firm up for rolling.

For a spoonable version: skip the chilling and serve the mixture in a small dish instead.

Serving ideas

Sprinkles: roll the balls in the decoration of your choice, then set them in paper cases for serving.

To balance a plate: serve a brigadeiro after a meal with fresh fruit, such as berries or orange segments, rather than making it the whole snack.

Recipe notes & tips

• Measure the warm water and sugar before blending so the oat mixture can be made in one go.
• Use a spatula to keep stirring across the bottom and corners of the pan.
• Keep the heat low throughout cooking to help prevent the mixture from catching.
• Let the mixture chill for the full hour if you want to roll it into neat balls.
• Oil your hands lightly rather than heavily before shaping.
• Add the sprinkles while the brigadeiros are still slightly tacky so they adhere.

Variations

• Spoonable brigadeiro: serve the cooked mixture in small dishes without chilling or rolling.
• Different sprinkles: coat the balls in the sprinkles you prefer.
• Oat flour: use oat flour instead of rolled oats and skip the first blending step.
• Without coconut oil: omit the optional oil from the saucepan mixture.
• Simple cocoa finish: dust the rolled sweets lightly with cocoa powder instead of sprinkles.

Common mistakes to avoid

• Skipping the oat blending: if using rolled oats, blend them for 2 minutes before adding the sugar and water.
• Turning up the heat: a hotter pan can catch the mixture; keep it on low and stir continuously.
• Stopping too soon: cook until the mixture pulls away from the pan so it can firm up properly.
• Rolling while warm: the mixture is harder to shape before chilling; refrigerate it for 1 hour for rolled sweets.
• Using too much oil on your hands: apply only a little so the sweets do not become greasy.

How to store

Store the brigadeiros in an airtight container in the fridge and eat within 3 days. Let them sit briefly at room temperature before serving; the spoonable version can also be eaten straight from the fridge.

Frequently asked questions