Fudgy, gooey vegan Brigadeiro! A bite-sized party dessert we Brazilians are obsessed with. And today, we are making it vegan with a simple, easy variation!
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✋🏼E aí, pessoal! Hey there, friends!
I’m so excited to share this recipe with you! It’s my dairy-free twist on one of my favorite childhood treats: Brigadeiro. Gooey, velvety, deeply chocolatey—it’s no wonder this dessert is a classic at every Brazilian celebration.
Traditional Brigadeiro is made with condensed milk and butter, but this version keeps things allergy- and diet-friendly with a few simple swaps. And trust me, I get how special this dessert is—there was no way I was going to mess with the flavor or texture. When I had to go dairy-free, I was devastated. I mean, can I even call myself Brazilian if I can’t eat Brigadeiro?!
One of my favorite memories is sitting in Vovó’s kitchen in São Paulo, waiting (not so patiently) with my sister for the moment she’d let us roll those gooey, chocolatey balls. We always “accidentally” ate a few before they even made it to the plate, chocolate all over our faces, giggling on her porch with no care in the world!
So, after perfecting this vegan Brigadeiro, I am excited to share the recipe, along with some other childhood favorites. Now, I’ve got recipes for vegan Pão de Queijo, Cajuzinho, Paçoca, and Pé de Moleque—all made allergy-friendly but just as delicious as I remember. If you’re craving a little taste of Brazil, I’ve got you covered!
😍Why You'll Love This Recipe
- Creamy and Chocolatey: It’s got that perfectly smooth texture and rich chocolate flavor that everyone loves.
- Allergy-Friendly: Our vegan Brigadeiro recipe is naturally gluten-free, nut-free, and now dairy-free, so it’s a safe option for anyone with dietary needs.
- Bite-Size Fun: These little treats are perfect for popping in your mouth or serving at a party.
- Authentically Brazilian: Like the traditional version, this vegan take has the same gooey, chewy texture you expect from a true brigadeiro.
Need More Brazilian Dessert Recipes:
- Dairy-Free Pao De Queijo (Vegan Brazilian Cheese Bread)
- Brazilian Pacoca: Easy Peanut Treat
- Cajuzinho: Brazil's Iconic Party Snack
- Caipirinha de Limao (Our famour lime cocktail)
- Bolihno de Arroz Assado (Baked rice balls)
- Air Fryer Yuca Fries or Crispy Baked Yuca Chips
🍫Ingredients
You only need a few simple ingredients to make this delicious Brigadeiro Vegano treat and satisfy your sweet tooth cravings, so make sure you use high-quality ingredients:
- Chickpea Liquid: Chickpea liquid or aquafaba is simply the liquid that comes out of a can of chickpeas. It is liquid gold for vegans because it can be used in so many recipes. We make a killer Gluten-Free Vegan Waffle Recipe with it, and many people use it for vegan meringue.
- Oat milk: I used Earth's Own unsweetened oat milk for this recipe. But you can use any other oat milk brand. Oat milk is the preferred plant-based milk because of its thickness and subtle flavor.
- Cacao powder: To help achieve that rich traditional Brazilian chocolate truffles flavor!
- Maple Syrup: I am using amber maple syrup as it provides the best flavor and thickness.
- Potato starch: If you are gluten-free make sure to get a certified gluten-free brand, I don't recommend using a substitute for this ingredient (more on that in the substitutions section below)
- Chocolate sprinkles: I use dark or semisweet sprinkles for this recipe because it is already sweet enough with maple syrup! If you are looking for a vegan version I like Yupik. Most sprinkles use milk chocolate or Belgian chocolate, so just watch the ingredients list when choosing.
- Salt: just a pinch to help bring out the deep chocolate flavor.
See the recipe card below for exact measurements.
🔁 Substitutions
No need to stress if you’re missing an ingredient or two for your brigadeiro vegano! There are some simple swaps you can make, though keep in mind they will affect the texture and flavor.
- Cocoa Powder Substitute: If you don't have cocoa powder, you can use chocolate chips, chocolate powder, or carob powder. For the chocolate chips, blend them in a food processor until they become a fine powder.
- Potato Starch Substitute: If you don't have potato starch, you can omit it. However, be prepared to cook the batter a bit longer to achieve the desired consistency. Remember, don't substitute potato starch with tapioca starch or arrowroot, as this will result in a very clumpy texture for your brigadeiro vegano.
- Maple Syrup Substitute: I am currently testing this recipe using condensed coconut milk as an alternative to borh aquafaba and maple syrup. I will update soon :0)
👩🏽🍳Step-by-Step Instructions
Check out the video on the recipe card!
Step 1: Begin the Cook
In a medium saucepan, over medium-low heat, mix the maple syrup and chickpea liquid (aquafaba). Stir until well combined. Then, gradually, whisk in the cacao powder and oat milk. When the batter starts to bubble, reduce the heat to low and let it simmer for 10 minutes. Keep stirring to prevent the bottom of the pot from burning.
Step 2: Add Potato Starch to Thicken
After 10 minutes, slowly whisk the potato starch into the vegan brigadeiro mixture. This will help it thicken as it continues to cook. Continue to cook for another 5-10 minutes. The batter should start to thicken
You will know it is thickening as the batter starts to stick to the sides of the pan, forming a thick consistency. Once it's there, turn off the heat and transfer the batter to a greased plate or bowl. Let it cool completely before rolling.
Step 3: Cool Then Roll
Once the mixture has cooled, lightly grease your hands with some vegan butter or coconut oil. Then, scoop a tablespoon of your brigadeiro vegano and roll it into little balls using your palms.
Next, roll the small balls in the chocolate sprinkles until evenly coated. Place the finished vegan fudge in candy cups or paper liners to prevent them from sticking together while they cool.
Pro tip: If you're having trouble forming this brigadeiro vegan recipe into balls, return the fudge batter to the pan and cook for another 5 minutes. This should help your vegan fudge reach the perfect consistency for rolling!
💡 Recipe Tips: Get the Texture Right
My grandma always had the best tips for making this brigadeiro vegano, here is some of her wisdom (and check out the video in the recipe card)
- Grease Your Hands: Lightly grease your hands with vegan butter or oil before scooping out the batter. This creates a barrier between the Brigadeiro and your skin, making it easier to roll into little balls.
- Refrigerate Before Rolling: Cool the vegan brigadeiro batter in the fridge for a few minutes before rolling. This reduces stickiness.
- Roll in Sprinkles Immediately: After shaping the brigadeiro balls, roll them in chocolate sprinkles. This absorbs any excess moisture on the surface and reduces stickiness.
- Achieving the Right Texture: The texture of your mixture is crucial. It should be thick enough to hold its shape when rolled into balls. If it's too runny, cook it a little longer. If it's too thick and hard to work with, add a splash of oat milk and stir well.
- Test for Doneness: A good test for knowing when your mixture is done is when it starts to pull away from the sides of the pan as you stir. This indicates that it has reached the right consistency.
- Lazy Bridgadeiro: For the ultimate easy homemade Brigadeiros, serve your fuge batter unrolled. After cooking, let it cool in a heat-safe dish, sprinkle the top, and enjoy with a spoon!
🍭Topping ideas:
Our vegan brigadeiro recipe makes delicious dairy-free chocolates. But it's common, especially in Brazil, to switch up the toppings to make it more fun or festive! Here are some flavors we love:
- Coconut sprinkles: Coconut works so well with the chocolate flavors. It provides a nice crunch and nutty contrast.
- Rainbow sprinkles: These colorful sprinkles add a pop of color and are traditionally used for birthdays.
- Crushes candy canes: One of our favorite variations and super fun on the holidays!
- Cinnamon sugar: Roll your vegan brigadeiro in cinnamon powder instead of the chocolate chips for a savory twist.
🥡How to Store
Our vegan brigadeiros are best enjoyed fresh, but if you need longer storage here are some guidelines:
- Countertop (2-3 days): Place your brigadeiros in an airtight container and store it at room temperature for 2-3 days. Make sure to leave some room between each little ball to prevent sticking.
- Fridge (4-5 days): Place your homemade brigadeiro in an airtight container, then put them in the fridge. They may harden a bit, so let them come to room temperature before eating.
- Freezer (1-2 months): Wrap each vegan brigadeiro individually in plastic wrap and place them in a freezer-safe airtight container or a ziplock bag. Thaw them out completely before eating.
❔Recipe FAQ
When adding the cocoa powder to the vegan Brigadeiro mixture, do so slowly. If the cocoa powder is clumpy or hard, sift it into the batter and check your powder for wetness or mold. Discard any old or expired powder.
Brigadeiro usually takes 20-25 minutes to cook to the perfect texture. However, the exact time can vary depending on the type of plant milk and maple syrup grade you use. You'll know it's done when your dairy-free brigadeiro starts to pull away from the bottom of the pan as you stir. If you cook it too long, it will harden like fudge.
If your Brigadeiro vegano is too hard, it means it was cooked for too long. Next time, reduce the cooking time. If it's too soft and doesn't hold its shape, it needs to be cooked a little longer. Remember, it will thicken up a bit more as it cools.
Brigadeiro is one of Brazil's most iconic desserts became popular in the 1940s in Rio de Janeiro. It was first made by confectioner Heloisa Nabuco de Oliveira using condensed milk, cocoa powder, and butter then rolled in chocolate sprinkles.
The dessert became popular in Brazil during the First and Second Wars when condensed milk was a common substitute in dessert-making thanks for food rations. The dessert's unique name and political connection come from the presidential candidacy of Eduardo Gomes, Brigadier of the Air Force. During the first national election where women could vote (with restrictions), women were instrumental in Gomes' campaign and sold the dessert at rallies and fundraisers, naming it 'Brigadeiro' in his honor. Though Gomes ultimately lost the election, changes to women's voting rights were eventually made, and his name lives on in this beloved Brazilian sweet.
🌟 Loved our brigadeiro vegano 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 Dairy-Free Brazilian Desserts
I hope your family enjoys our gooey homemade vegan Brigadeiro as much as we do. It is one of our favorite recipes to make. If you need more gluten-free, dairy-free recipes to try, be sure to check out these:
👋🏼Até logo, amigos! Keep savoring every bite and don’t forget—life’s better with a little flavor and fun. Até a próxima!
📖 Recipe
Gooey Vegan Brigadeiro: Brazilian Truffles
Ingredients
- ¾ cups aquafaba (liquid in canned chickpeas)
- ¾ cups maple syrup amber
- 3 tablespoon cocoa powder
- 2 tablespoon oat milk (or soy)
- ½ teaspoon potato starch (do not use tapioca starch)
- 1 cup chocolate sprinkles
- ½ teaspoon salt
Instructions
- In a medium saucepan, combine the maple syrup and chickpea liquid (aquafaba) over medium heat. Stir until well combined.¾ cups aquafaba, ¾ cups maple syrup
- Next, slowly whisk in the cacao powder and salt, followed by the oat milk.3 tablespoon cocoa powder, 2 tablespoon oat milk, ½ teaspoon salt
- Continue cooking until the mixture starts to bubble and boil. Then turn the heat down to low and cook for another 10 minutes. Keep stirring to prevent burning.
- After 10 minutes, slowly whisk in the potato starch. Continue to cook for another 5-10 minutes. The batter should start to thicken*½ teaspoon potato starch
- Once the batter is sticking to the bottom of the pan, turn off the heat and transfer the vegan brigadeiro to a greased plate or bowl.
- Let it cool completely.
How to roll Brigadeiro
- Onto a plate, add all your chocolate sprinkles.1 cup chocolate sprinkles
- Once the brigadeiro bater has cooled enough to handle safely, grease your hands with a little butter. Then, take a teaspoon amount of the mixture and roll it into 1-inch balls using the palms of your hands **.
- Gently roll each ball in the chocolate sprinkles until evenly coated. Place the finished brigadeiros in candy cups to prevent them from sticking together while they cool.
Notes
- Countertop: Store your chocolate Brigadeiro for 2-3 days in an air-tight container.
- Refrigerator: Place them in a small bowl and cover them with plastic wrap, then put them in the fridge. They will last up to 5 days but will harden so let them come to room temperature before eating
Kelly says
Can I use cor starch instead of potato starch?
Patricia Granek says
Hey Kelly,
I have not tested this recipe with corn starch but my inital reaction would be that it would work since it is used as a thickiner. Next time I make this recipe I will test it with corn starch and update!
Anonymous says
I'm not usually a dessert person, but these are decadent and so flavourful!
Patricia Granek says
Hi,
I am so happy to hear that you enjoyed them and found then flavorful! Thank you for the comment.