DOUCEUR cocoa cream

Posted by Helene Aubier on February 12, 2024
La-crème-au-cacao-DOUCEUR huages

Treat your taste buds with this delicious recipe from chef Eva Gaillot.


 This cocoa cream SOFTNESS with a creamy appearance and ready in 5 minutes is a delicious, healthy, soothing dessert, rich in protein and antioxidants.

Ingredients (for 3 to 4 pots):

  • 400g silken tofu

  • 3 nice medjoul dates (about 95g)

  • 1 teaspoon organic vanilla powder
  • 2 tablespoons of powder Candy
  • 40g raw cocoa powder
  • 1.5 tablespoons peanut butter
  • A pinch of salt










Preparation steps:

  • Weigh and pit the dates, then soak them for 10 minutes in a bowl of hot water and drain them.
  • Remove excess water from the silken tofu.
  • Add the silken tofu, dates, powder Sweetness , peanut butter and salt, in the blender bowl (or a food processor with an S blade).
  • Blend until you obtain a smooth, creamy consistency.
  • Optional: add 1 teaspoon of maple syrup or agave if not sweet enough to taste.
  • Pour into small pots/ramekins.
  • Garnish with roasted peanuts.
  • Place the creams in the refrigerator for at least 10 minutes (depending on the desired consistency).
  • Keeps for 5 days in the refrigerator.
    NB: if you do not use the powder For sweetness , add 2 more tablespoons of cocoa.


    These pancakes taste like spread but without the need to have any in your cupboards (and without the high dose of sugar, palm oil and co).

Enjoy your food !

The products of the recipe

DOUCEUR — Le cacao en poudre au CBD huages Liquid error (snippets/image line 173): Width must be between 1 and 5760
SWEETNESS — Raw cocoa powder
€29,00 EUR
LE TRIO 3 POUDRES DOUCEUR — Le cacao en poudre au CBD huages
SWEETNESS - raw cocoa powder
€9,00 €165,00
Huile apaisement RÉVEIL huages Huile apaisement RÉVEIL huages
WAKE UP soothing oil
€49,00 €99,00

Author of the recipe:

Eva Gaillot is a multi-talented culinary creator: independent chef, author, she is also a stylist and culinary photographer. This self-taught, passionate about plant-based cuisine, draws her inspiration from the Mediterranean and Provençal cuisine of her roots.

Convinced by the profound link between food and health, Eva went to study Ayurveda and the power of adaptogenic plants in India.
She shares her knowledge through articles, workshops and conferences on the subject.

What Eva offers is worth a visit, go visit her accountInstagramor onhis site✨

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