Gooey, fudgy, dense and addictive. Mmmm….These decadent little chocolate fudge balls are so loved in Brazil. Traditionally, brigadeiros (Brazilian Fudge Balls) a simple and easy mixture of sweetened cocoa powder, condensed milk and butter and some use heavy cream which needed to be cooked to a fudge state and later formed into little balls and rolled in chocolate sprinkles which are made out of vegetable fats. But the not so good ingredients here say it all that a simple switched into a healthier version to raw/vegan luxurious ball is healthy enough to be eaten as a daily treat (Yes, daily. I eat it for breakfast!)
It turns out that all the bad things commonly attributed to non-raw chocolate bars, such as cavities, weight gain and diabetes, are actually caused by the dairy, sugar and others fillers added to the dark chocolate. Here I used alot of raw cacao. Raw Cacao powder to replace the chocolate powder and raw cacao nibs for the coating instead of the chocolate sprinkle (Shown here, toasted dessicated coconut for another coating option) Raw Cacao, a superfood is known for the benefits of antioxidant, vitamin C and PEA, the feel good neurotransmitter responsible for the feeling of love! It has the highest whole food source of magnesium, which also happens to be the most deficient mineral in the diet of modern cultures. Magnesium relaxes muscles, improves peristalsis in the bowels and relaxes the heart and cardiovascular system. The dark chocolate antioxidants have been clinically proven to literally dissolve plaque built up in the arteries which helps in reversing heart disease and causes naturally lower blood pressure. Also, various other vitamins and minerals in raw cacao benefits the cardiovascular system.
Eversince I made these little “once you popped, you cant stop” fudgy balls, it had become a treasure treat in my home and no longer just in Brazil.
What you’ll need
- 3/4 raw cacao powder
- 3/4 cup melted cacao butter
- 2 cups cashews (soaked 4-6 hours for easy blending)
- 3/4 cup of light agave or maple syrup (you can use honey but certain honey will alter the taste)
- 1 tsp vanilla extract
- 1 – 1 1/4 tsp cinnamon
- 1/2 tsp seasalt
- some cacao nibs or toasted dessicated coconut
make it happen
- Blend all ingredients using a high speed blender except for the cacao butter and cacao nibs
- Add the cacao butter slowly into the blender until it is all well incorporated
- Pour all mixture into a bowl and cover with a cling wrap and place in fridge for about 20 mins to firm up for easy scooping into a ball mould
- I used a small ice cream scoop or you can use a TBSP/TSP measuring spoon and roll into a ball and coat on your toppings
- keep in fridge for up to 2 weeks but it should be gone within days 🙂
green rumours 