• 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.