Gooey Vegan Brigadeiro: Brazilian Truffles

1. In a medium saucepan, combine the maple syrup and chickpea liquid (aquafaba) over medium heat. Stir until well combined.
2. Next, slowly whisk in the cacao powder and salt, followed by the oat milk.
3. Continue cooking until the mixture starts to bubble and boil. Then turn the heat down to low and cook for another 10 minutes. Keep stirring to prevent burning.
4. After 10 minutes, slowly whisk in the potato starch. Continue to cook for another 5-10 minutes. The batter should start to thicken*
5. Once the batter is sticking to the bottom of the pan, turn off the heat and transfer the vegan brigadeiro to a greased plate or bowl.
6. Let it cool completely.

How to roll Brigadeiro

1. Onto a plate, add all your chocolate sprinkles.
2. Once the brigadeiro bater has cooled enough to handle safely, grease your hands with a little butter. Then, take a teaspoon amount of the mixture and roll it into 1-inch balls using the palms of your hands **.
3. Gently roll each ball in the chocolate sprinkles until evenly coated. Place the finished brigadeiros in candy cups to prevent them from sticking together while they cool.