Vegan Brigadeiros (Coconut Chocolate Truffles)

Ingredients

For 12 portions

• 🥥 400ml coconut milk, canned
• 🍚 130g sugar
• 🍫 25g cocoa powder, not reconstituted
• 🧈 15g plant-based spread
• 🧂 1 pinch salt
• 🍫 80g chocolate sprinkles

Method

1. Put the coconut milk and sugar in a wide non-stick pan. Simmer over a medium-low heat for 25–30 minutes, stirring often, until reduced by about half to a thick, pale caramel-coloured syrup.
2. Stir in the sifted cocoa, plant-based spread and salt.
3. Keep stirring constantly with a spatula for 8–10 minutes more. It is ready when it is thick and glossy and slides away from the base of the pan in one piece when you tilt it.
4. Scrape onto a greased plate, cover and leave to cool, then chill for 1 hour until firm enough to handle.
5. With lightly greased hands, roll teaspoons of the mixture into small balls, about 2.5 cm across.
6. Roll each ball in the chocolate sprinkles (check they are dairy-free) and put it in a small paper case. Keep in the fridge.