Our Cajuzinho features roasted peanuts for a chewy, nutty, and rich Brazilian dessert. This iconic recipe requires no cooking and is ready in 30 minutes. Perfect for parties, our version offers a tested dairy-free alternative so everyone can enjoy this classic dessert.

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✋🏼E aí, pessoal! Hey there, friends!
Today, we’re continuing our Brazilian dessert series with another one of my childhood favorites—cajuzinho. This classic brazilian peanut candy is all about balance: peanuts, condensed milk, and cocoa come together for the perfect mix of sweet and nutty. It’s chewy inside, crunchy outside, and shaped like a cashew (hence the name, caju). It’s a go-to for parties and celebrations in Brazil.
Growing up, cajuzinho was a big deal for me, especially around festas de aniversário (birthday parties) or Festa Junina. It was honestly my favorite part of the holidays! I loved how it wasn’t too sweet, and the contrast of the crunchy coating with the soft, nutty center just made it so unique. Now, I’m excited to share this authentic version with you. And don’t worry—I didn't forget about my food allergy fam, we’ve got you covered with a dairy-free version too.
As a mom managing food allergies myself, I know how important it is to have options that work for everyone. That’s why I love cajuzinho—it’s naturally gluten-free and super easy to make dairy-free so that you can serve it up for family and friends without worry.
More Brazilian Desserts & Treats:
If you’re looking for more Brazilian treats as delicious as this one, check out some of my other favorites
- Paçocoa
- Gooey Brigadeiro Vegano (Dairy-Free Version)
- Pao de Queijo Vegano (Dairy-Free Version)
- Caipirinha De Limao (Our Famous Cocoktail)
😍Why You'll Love Cajuzinho
- Authentic Flavor: This recipe keeps it real with traditional ingredients, so you can enjoy that classic cajuzinho party treat at home.
- Deep Rich Flavor: Roasted peanuts take the flavor up a notch, adding a nutty aroma that pairs perfectly with rich cocoa..
- Allergy Friendly: Naturally gluten-free and super easy to make dairy-free, this one’s great for anyone with dietary restrictions.
Simple Yet Impressive: Quick and easy to make, yet fancy enough to serve at parties with a perfect chewy texture and crunchy coating.

🤔What Is Cajuzinho?
Cajuzinho is one of Brazil’s most beloved sweets, with deep roots in the country’s rich culinary traditions. Even though it’s named after cashew nuts (caju), peanuts took over as the main ingredient since they’re more affordable and easier to find. Shaped like a little cashew, it’s a simple, easy-to-make treat that quickly became a party and festival staple. Over time, cajuzinho has become an iconic sweet that celebrates Brazil’s rural life and harvest traditions, often enjoyed alongside other classics 'docinhos' (little treats) like Paçoca and Brigadeiro.
🥜Ingredient List
To make your own Cajuzinho recipe, you only need a few simple ingredients. Our recipe is gluten-free, and we offer a well-tested dairy-free version as well :0) Here is what you need:

- Roasted Whole Peanuts (Unsalted): I prefer to use whole roasted peanuts and grind them into a coarse, sand-like flour. It’s better than store-bought flour since it gives us the perfect texture. I also prefer to give them a quick roast to bring out their natural oils and deepen the flavor.
- Sweetened Condensed Milk (or Coconut Condensed Milk): I’ve tested both regular and dairy-free coconut condensed milk in this recipe, and both work well. I prefer the dairy-free version because it’s a bit thicker, which gives the Cajuzinho a great consistency.
- Unsweetened Cocoa Powder: The cocoa powder adds a rich, deep flavor and contrasts nicely with the sweetness of the Cajuzinho.
- Granulated Sugar: We use the sugar to roll the Cajuzinhos, giving them that sweet, slightly crunchy outer layer. If you prefer a less sweet version, you could skip this step, but it won’t be as traditional.
- Sea Salt: Just a pinch of sea salt helps balance the sweetness and enhances the flavor of our cajuzinho.
Full quantities can be found below in the recipe card.
⚠️Gluten Alert: Be sure to check for possible gluten cross-contamination if buying from bulk bins.

🌰Substitutions
If you're missing a few ingredients for your cajuzinho, don't worry—here are some easy swaps. However, remember that they may change the texture and flavor.
- Condensed Milk: Coconut condensed milk is a great substitution, especially if you need a dairy-free recipe.
- Peanuts: Allergic to peanuts? Try using roasted almonds or cashews instead. They provide a similar texture and flavor.
- Cocoa Powder: If you're out of cocoa powder, carob powder is a great alternative for a slightly sweeter, caffeine-free option.
👩🏽🍳Step-By-Step Instructions
Step 1: Toast the Peanuts
Despite using roasted peanuts, we will still be roasting them to bring out their natural oils and enhance their flavor. Preheat your oven to 400°F (200°C). Spread them on a baking sheet and roast them for about 5-8 minutes. This step is optional, but it really takes the flavor up a notch. Once they’re golden and aromatic, let them cool.


Step 2: Grind the Peanuts
Once your peanuts are cool, set aside 20 (about ¼ cup) for garnishing. Then, add the remaining to a food processor and pulse until they have a coarse, sand-like texture. You will get about 3 cups of peanut flour.
Be careful not to over-process, or you’ll end up with peanut butter. If you don’t have a food processor, you can use a blender or even a mortar and pestle.



Tip: If the peanuts get too oily, add a pinch of cornstarch to absorb the excess oil and keep the texture light.
Step 3: Make the Base
Add the peanut flour into a large bowl, then sift in the powdered cocoa to remove any lumps. Stir in the salt and cinnamon (if using). Then, slowly stir the condensed milk until you get a thick, sticky batter. I suggest slowly adding the condensed milk to get the right consistency. If the mixture feels too wet, add more ground peanuts to thicken it.




Step 4: Chill the Mixture
Place the bowl in the fridge for about 30 minutes to help firm up the mixture, making it easier to shape later.


Step 5: Shape Your Cajuzinho
Lightly grease your hands with coconut oil or butter. Scoop small portions of the mixture and roll them into oval or cashew-like shapes. You can also roll them into balls if you prefer.



Step 6: Roll and Garnish
Place granulated sugar on a plate and roll each Cajuzinho in the sugar to coat them. This step adds a nice crunch, but you can skip it if you prefer less sweetness. Then top each Cajuzinho with a little peanut.


Step 7: Serve
Serve them as is, or place each into a mini muffin liner. Or place them in the fridge if you want a firmer texture or to serve later on.

💡Recipe Tips
I often watched my grandma, my Vovó, make cajuzinho and was lucky enough to get a few of her tips to share with you. 😊
- Peanut Flour Consistency: When grinding your peanuts, aim for a coarse, sand-like texture. If the peanuts become too oily, the mixture will get wet and sticky. I find that pulsing the peanuts in short bursts helps prevent over-processing, and if they do get a bit oily, just toss in a pinch of cornstarch to fix it.
- Getting the Right Batter Consistency: The cajuzinho batter should be thick but still sticky. If it feels too wet and hard to shape, stir in a little more of the ground peanuts until it firms up.
- Shaping the Cajuzinhos: Grease your hands lightly with coconut oil or butter before rolling the batter into shapes. This keeps it from sticking to your hands and helps you get that traditional cashew-like form. If you’re having trouble shaping them, pop the batter back in the fridge for a few minutes to firm it up a little more.
⏲️ Short on Time?
If you're short on time, shape the Cajuzinhos into simple balls instead of the traditional oval shapes. It's quicker and just as tasty! They also taste great frozen.

🍴Recipe Variations Ideas
Looking to switch things up? Here are a few fun ways we like to adapt our Cajuzinho recipe:
- Freeze Them: Cajuzinho freezes really well! Just shape the Cajuzinhos, lay them out on a baking sheet to freeze, then store them in an airtight container. Perfect for when you need to whip up a quick dessert later.
- Roll Cajuzinho in Ground Peanuts: One of my favorite alternatives! Instead of rolling the Cajuzinhos in sugar, try using ground peanuts for a crunchy, nutty finish.
- Shape into Balls: If you’re short on time, you can roll your cajuzinho into simple balls instead of the traditional oval shapes—just as tasty with less effort.

🥡How To Store Cajuzinho
You can store Cajuzinhos in an airtight container at room temperature for up to 3 days, but they’ll last even longer—about a week—if kept in the fridge. If you like a firmer texture, chilling them is a great option. For longer storage, Cajuzinhos freeze well for up to 2 months. Just thaw them for a few minutes before serving, and they’ll taste as good as fresh!

❔Recipe FAQ
While it might be tempting to use store-bought peanut flour, I recommend grinding your own peanuts for this recipe. The texture you get from whole roasted peanuts adds to the chewy consistency, and it helps control the flavor. Store-bought peanut flour can be too fine or dry, which might affect the end result.
If the cajuzinho mixture feels too sticky to roll, pop it back in the fridge for another 10-15 minutes to firm up. If it’s still too soft after chilling, stir in a little more ground peanuts to thicken the mixture until it’s easier to shape
Absolutely! Cajuzinhos can be made ahead and stored in the fridge for up to a week. You can also freeze them for up to 2 months—just make sure to thaw them for a few minutes before serving.

🌟 Loved our cajuzinho recipe? Let us know! I’d be thrilled if you could leave a comment, star rating, or share this recipe. Your feedback helps support and improve AtMyTable and helps others discover new favorites. Or come chat with me on Facebook or Instagram!
🥣More Brazilian Recipes
If you like peanut candy treats, be sure to check out Brazilian Pacoca!
👋🏼Até logo, amigos! Keep savoring every bite and don’t forget—life’s better with a little flavor and fun. Até a próxima!
📖 Recipe

Cajuzinho: Brazilian Party Sweet (Dairy-Free Option)
Ingredients
- 200 mls sweetened condensed milk* (about 6.8 oz)
- 2 tablespoon unsweetened cocoa powder
- 1 ½ cups roasted unsalted peanuts
- 1 teaspoon ground cinnamon optional
- ¼ teaspoon salt
- 1-2 cup granulated sugar
Instructions
- Roast the Peanuts: Despite being roasted, we will give our peanuts a quick roast to bring out the oils and deepen the flavor. Preheat the oven to 400°F (200°C). Spread the peanuts on a baking sheet and roast for 5-8 minutes until golden and aromatic. Let them cool
- Grind the Peanuts: Once the peanuts are cool, grind them in a food processor until they reach a coarse, sand-like texture. You shoudl get 3 cups of peanut flour. Be careful not to over-process, or the peanuts will become too oily. If needed, add a pinch of cornstarch to absorb excess oil.1 ½ cups roasted unsalted peanuts
- Prepare the Base: Add the peanut flour into a large bowl, then sift in the powdered cocoa to remove any lumps. Stir in the salt and cinnamon (if using). Then slowly add in the condensed milk until you get a thick sticky batter. If the mixture feels too wet, add more ground peanuts to thicken it.200 mls sweetened condensed milk*, 2 tablespoon unsweetened cocoa powder, ¼ teaspoon salt, 1 teaspoon ground cinnamon
- Chill the Mixture (Optional Step): Refrigerate the mixture for about 30 minutes so it can firm up and become easier to shape.
- Shape the Cajuzinhos: Lightly grease your hands with coconut oil or butter. Roll small portions of the mixture into oval or cashew-like shapes.
- Roll and Garnish: Place the granulated sugar on a plate and roll each Cajuzinho in sugar to coat it. Then, place a whole or half peanut at the end of each cajuzihno.1-2 cup granulated sugar
- Garnish: Serve them immediately or refrigerate them for a firmer texture.
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