Brazilian brigadeiros were invented in 1945 to support a presidential candidate—sweetened condensed milk was wartime luxury propaganda.
Healthy Brigadeiro
Indulge in a delightful twist on the classic brigadeiro with this creamy, guilt-free version that skips the banana! Whip up a luscious mix of rich cocoa powder, velvety coconut milk, and a touch of maple syrup for a sweet treat that fits seamlessly into your daily routine. Enjoy the perfect balance of flavor and health in every bite!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🫙Pantry Staples(2)
- 2 tablespoons of cocoa powder (30 ml)
- 100 grams of roasted, unshelled peanuts (3.53 oz)
📦Other(1)
- 100 grams of dates, pitted and soaked for about an hour (3.53 oz)
👨🍳 Instructions
- 1
Place the roasted, unshelled peanuts in a mixer and pulse until they turn into a coarse flour.
- 2
Continue blending until the peanuts become a creamy peanut butter.
- 3
Add the soaked and pitted dates to the peanut butter and blend to incorporate.
- 4
Mix in the cocoa powder.
- 5
Moisten your hands with a little water and roll the mixture into small balls.
- 6
Coat the brigadeiros in cocoa powder or crushed roasted peanuts as desired.
💡 Pro Tips
- ✓Blend peanuts for 8-12 minutes total, stopping every 2-3 minutes to scrape sides, as natural oils need time to release and create the creamy emulsion that binds the brigadeiros.timing8-12 minutes total
- ✓Soak dates in warm water for 15-20 minutes before blending to achieve 65-70% moisture content, which creates the proper sticky binding consistency without added sugars.ingredient15-20 minutes, 65-70% moisture
- ✓Chill the mixture for 30-45 minutes before rolling so the natural oils firm up to 60-65°F, preventing sticky hands and ensuring clean, round brigadeiro shapes.technique30-45 minutes, 60-65°F
- ✓Use Dutch-process cocoa powder which has a pH of 7-8 versus natural cocoa's pH of 5.5, providing deeper chocolate flavor and better color stability in this no-cook application.ingredientpH 7-8 vs pH 5.5
- ✓Roll brigadeiros to exactly 1-inch diameter (25g each) using a small cookie scoop for portion control, as larger balls won't hold their shape due to the soft date-peanut binding matrix.technique1-inch diameter, 25g each
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Brazilian brigadeiros were invented in 1945 to support a presidential candidate—sweetened condensed milk was wartime luxury propaganda.
Healthy Brigadeiro
Indulge in a delightful twist on the classic brigadeiro with this creamy, guilt-free version that skips the banana! Whip up a luscious mix of rich cocoa powder, velvety coconut milk, and a touch of maple syrup for a sweet treat that fits seamlessly into your daily routine. Enjoy the perfect balance of flavor and health in every bite!
📝 Ingredients
Serves 4🫙Pantry Staples(2)
- 2 tablespoons of cocoa powder (30 ml)
- 100 grams of roasted, unshelled peanuts (3.53 oz)
📦Other(1)
- 100 grams of dates, pitted and soaked for about an hour (3.53 oz)
👨🍳 Instructions
- 1
Place the roasted, unshelled peanuts in a mixer and pulse until they turn into a coarse flour.
- 2
Continue blending until the peanuts become a creamy peanut butter.
- 3
Add the soaked and pitted dates to the peanut butter and blend to incorporate.
- 4
Mix in the cocoa powder.
- 5
Moisten your hands with a little water and roll the mixture into small balls.
- 6
Coat the brigadeiros in cocoa powder or crushed roasted peanuts as desired.
💡 Pro Tips
- ✓Blend peanuts for 8-12 minutes total, stopping every 2-3 minutes to scrape sides, as natural oils need time to release and create the creamy emulsion that binds the brigadeiros.timing8-12 minutes total
- ✓Soak dates in warm water for 15-20 minutes before blending to achieve 65-70% moisture content, which creates the proper sticky binding consistency without added sugars.ingredient15-20 minutes, 65-70% moisture
- ✓Chill the mixture for 30-45 minutes before rolling so the natural oils firm up to 60-65°F, preventing sticky hands and ensuring clean, round brigadeiro shapes.technique30-45 minutes, 60-65°F
- ✓Use Dutch-process cocoa powder which has a pH of 7-8 versus natural cocoa's pH of 5.5, providing deeper chocolate flavor and better color stability in this no-cook application.ingredientpH 7-8 vs pH 5.5
- ✓Roll brigadeiros to exactly 1-inch diameter (25g each) using a small cookie scoop for portion control, as larger balls won't hold their shape due to the soft date-peanut binding matrix.technique1-inch diameter, 25g each