Healthy Chocolate Cream

Voici LA recette des petits pots de crème chocolat gourmande et healthy ! Elle convient parfaitement pour les desserts des petits et grands gourmands ! Et chez nous, elle a été validée par toute la famille, baby inclus 😉


Vegan Chocolate Cream Recipe, for 6 small jars:

* 1 liter of oat milk

* 1g of agar-agar

* 6 spoons of agave syrup

* 60g of corn or spelled flour

*50g de black chocolate

*vanilla extract

*for decoration: Sobashio (roasted buckwheat) de Sacré Français


Preparation of your small jars of chocolate cream:

1 / In a saucepan, bring to a boil the mixture of Oat Milk , Flour , Agave syrup , Agar-agar , for 2-3 minutes

2 / Remove from the heat, add the chocolate in pieces and the extract of vanilla . Mix well with a wooden spatula

3 / Put the cream in the small jars and let cool

4 / Just before tasting, add Sobashio seeds

5/ Enjoy 🙂


Pour toujours avoir la Recette de la Crème au Chocolat healthy sous la main, épinglez-la sur Pinterest 😉

Fresh Oranges and Avocado Salad


Here is the recipe for the fresh salad that you saw on the Instagram account .

For this ultra simple salad simple to make and delicious, you will need (for a nice salad for one person):

* 2 little avocados

*1 orange

*1 à 2 endives

*salted almonds

* seed mix: flax, sesame, squash, chia

* olive oil and balsamic vinegar

1 / Cut thin slices of avocado and place them on your plate. If you're making your salad ahead of time, don't forget to add lemon to your avocado slices to prevent oxidation.

2 / Make orange segments

3 / Finely cut your endives

4 / Put everything on your plate, add the seeds and almonds and season with olive oil and balsamic vinegar

Bon appétit 😉


Vegan Lemon Tart

This recipe was born from a meeting with a nutritionist friend who introduced me to raw pastry .

Oui, oui, vous avez bien entendu ! La pâtisserie crue 😉 Pour ma part, je l’appelle plutôt la pâtisserie zéro complexe. C’est à dire sans beurre, sans œuf, « sans » sucre.

Moreover, throughout the blog, you can discover other recipes , in the section Douceurs .

At first, I admit that I was quite perplexed, especially as a big fan of Lemon Pie ! But I was so amazed that I share with you this find that will delight your taste buds without harming your butt!


For 6 persons

Sweet pie crust

  • 225g almond flour (if you don't have flour, you can directly mix whole almonds)
  • 100g of coconut flour or 130g of buckwheat seeds
  • 120ml liquid coconut oil
  • 75g of coconut sugar blossom
  • salt

1 / Put all the ingredients in a blender then line the pie shell (removable base). You can also line individual silicone molds

2 / Put in the freezer while you prepare the Lemon Cream

Lemon Cream

  • 180ml agave syrup
  • between 100 and 150ml of lemon juice + zest (according to your taste)
  • 40g cashew nuts
  • 90ml oil coco nut
  • 120ml water
  • agar-agar
  • 1/2 teaspoon of turmeric (for color)
  • salt

1 / Put the agave syrup, juice, zest, turmeric, cashews and salt in the blender. Mix everything in several times so as not to make the cashew nuts too "oily"

Add the coconut oil.

2 / In a saucepan, bring the water and agar-agar to a boil (approx. 2g)

3 / Mix the two preparations and put directly on the pie shell (s). Be careful, do this step quickly because the agar-agar freezes very quickly 😉

4 / Put in the fridge for at least 15 minutes

Enjoy !