Add the dairy free condensed milk and dairy free spread into a saucepan over a medium heat for a couple of minutes
Stir in the dairy free chocolate until it is melted and well combined
Allow the mixture to cool for another 5 minutes or until it is a thick consistency almost like brownie batter
Cool to room temperature

Grease your hands and roll teaspoons of the mixture into 16 balls
Roll half in the sprinkles and place in miniature muffin cases
Add the remaining bridgaderos into mini muffin cases

Top four with the melted dairy free white chocolate and the other four with the dairy free dark chocolate
I decorated mine with freeze dried raspberries and fondant love hearts
Chill in the fridge until set