Posts tagged ‘chocolate’

September 27, 2011

Brazilian Brigadeiros (Chocolate Bonbons) Veganized

by ashley

by Ashley Morgan

There is seldom a party in Brazil without these tiny rounds of chocolately goodness, but as they are traditionally made almost entirely of condensed milk, they certainly weren’t something vegans could indulge in. This recipe attempts to capture the rich taste and texture without the dairy. It took a few tries before I came out with a version good enough to serve alongside the original, however the results were definitely worth the work.

You will need to either start a day in advance or set aside a few hours to make these, as I wasn’t able to find vegan condensed milk in my local Whole Foods. If you are able to find (or have some made ahead) vegan condensed milk, then skip the first part of the recipe and start right with heating the condensed milk and adding cocoa.

Ingredients for vegan condensed milk:

3 cups dairy-free milk (I’ve used almond milk here)

¼ cup water

1 tblsp vegetable-based margarine

1 tblsp sugar

Ingredients for Brigadeiros:

2 tblsp cocoa drink mix

1 tblsp dark cocoa

1 tblsp vegetable-based margarine

Sugar sprinkles, powdered sugar, coconut flakes and/or anything else you’d like to use for decoration

Directions for Vegan Condensed Milk

In a large pot, add all ingredients (milk, water, margarine, sugar) and stir constantly over medium heat until boiling. Lower to a simmer and allow to reduce until thick. This will take several hours.

Directions for Brigadeiros

In a large pot (if using your own vegan condensed milk, otherwise use the same pot) heat the condensed milk over medium heat, adding the cocoa drink mix, dark cocoa powder and margarine. Stir constantly, heating until the mixture starts to come away from the sides of the pot, about 5 minutes. Transfer to another dish and cool completely.

Once completely cool, the mixture should look a lot like a very thick, sticky chocolate pudding. Setup your decorations in small bowls for rolling onto your brigadeiros. Using the palms of your hand, roll the chocolate mixture into small balls, about an inch in diameter. Roll in decoration of choice and place in aside for presentation or for storing in the refrigerator.

This recipe makes approximately 24 brigadeiros.

September 2, 2011

Vegan Friday: Raspberry & Choco Disco Cake Balls

by jem614

By Jessica Michael

Hallelujah, I have found the magical ingredient to making cake- Ener G egg replacement.  My cake baked up light and fluffy and pretty right before I tore it apart to make the cake balls.

I used a simple cake recipe to bake the cake (with vegan ingredients like EarthBalance butter and Almond Milk as well as the Ener G egg replacer) and used the recipe on the side of the powdered sugar to make the frosting.


I wanted to add a little “kick” to the cake so I used a powdered sugar frosting and included some raspberries for color and taste.  You can see just a little bit here of the pink dots inside the cake.


2 c. powdered sugar
1/2 c. butter
1 1/2 Tbsp milk
1/4 c. raspberries


Once you have baked the cake (whatever flavor you want, be creative!), while it’s still hot out of the oven, scrape it out of the pan and into a bowl.  Then add 1/2 the frosting to the mix and stir.

When you’ve mixed it and all the cake has been saturated with the frosting, start making the balls.  You will need to either put them in the fridge for a while or freeze them for a bit so they don’t fall apart when you coat them with the frosting to make them pretty.  My frosting was a bit thick, I used bakers chocolate, melted it down and then combined it with the rest of the frosting I had.  I don’t recommend doing that as mine was a bit too thick and I had run out of powdered sugar so I couldn’t correct it. If you want chocolate frosting, it may be better just to do the frosting mix above and adding cocoa powder instead (minus the raspberries).  Then it would be nice and smooth and pretty for frosting.

Make it your own and send us your pictures of your pretty cake balls!

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