Cajuzinho: How to Make Brazil’s Favorite Party Sweet

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.

This post may contain affiliate links. The content provided is for informational purposes only and is not intended to serve as medical advice. For more details, please refer to our disclaimer page.

✋🏼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.

😍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.

🥜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.

👩🏽‍🍳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.

🍴Recipe Variations Ideas

Looking to switch things up? Here are a few fun ways we like to adapt our Cajuzinho recipe:

1. 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.
2. 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.
3. 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.