Brigadeiro (Dairy-Free)

Yield

Enough to cover and fill a 10” Bundt cake.

Ingredients

• 1 can (400 mL) coconut milk, full-fat
• 3 tbsp (60 g) honey or maple syrup
• 4 tbsp (25 g) Dutch-processed cocoa powder (or natural)
• 75 g bittersweet chocolate, chopped
• 1 tsp vanilla extract

Steps

1. Combine the coconut milk and honey in a saucepan and cook over medium heat until it starts to boil.
2. Lower the heat to low and cook mixture for about 2 hours, or until reduced by half and thick enough to hold to the back of a spoon. Cool to room temperature.
3. Whisk in cocoa powder and vanilla. Place over low heat and warm to about 150 ºF, then pour over chopped chocolate and allow to sit for 5 minutes. Stir until smooth.
4. Cool to room temperature before using.

Source

https://livinghealthywithchocolate.com/brazilian-chocolate-truffle-brigadeiro-dairy-and-sugar-free/