Vegan and gluten-free chocolate cream



No gourmand will be able to resist this small vegan and gluten-free chocolate creams. Easy and quick to make, they require only a few ingredients: soy milk, chocolate, agave syrup, oil, and cornstarch. At snack or dessert time, these vegan chocolate creams are perfect for any occasion and will delight the taste buds of the whole family.


1 l soy milk

140 g bitter cocoa powder

70 g agave syrup

60 g hazelnut oil

40 g of cornstarch


1- Pour the soy milk into a saucepan. Add the agave syrup, hazelnut oil, cornflour, and bitter cocoa. Whisk.

2- Place the pan on the heat. Heat over low heat while stirring. When the mixture is thick and coats the back of your spoon, remove the pan from the heat.

3- Divide the cream into individual small pots. Cool and place in the refrigerator for 2 hours before serving.


To bring a fruity note to these small vegan creams, you can arrange the fruits at the bottom of each glass. For example, place a few coarsely crushed raspberries or diced pears before covering them with chocolate cream. Original ideas that will delight all gourmets!