Watch out, this cream is really delicious! Our Peanut Cocoa Peanut Cream is a healthy cream made with 99.9% peanuts and cocoa. Sweet, creamy and very healthy.
300g reusable container
Keto
Paleo
Vegan
Vegetarian
| Peanut Cocoa | Conventional chocolate creams |
 Made with 99,9% peanut and cocoa |
 Ultra-processed not healthy |
| No sugars or polyols |
Sugar or polyol pump |
| Without oils of any kind |
Filled with refined oils like palm oil |
Can you believe it? It's sweet, creamy, and absurdly delicious, but it doesn't contain all those ingredients we hate about chocolate creams. So few ingredients that it seems impossible. Without added sugar, without added oils and without polyalcohol sweeteners such as maltitol, erythritol or sorbitol. We’ve made the impossible possible.
Yes, we are also fed up with sugar-free products everywhere and when reading the label ... surprise! A bunch of strange sweeteners like maltitol, erythritol, or sorbitol. Polyalcohol sweeteners can alter the gut microbiota and cause digestive problems and discomfort. We have sweetened our cream without polyols and with sweeteners that don’t cause discomfort of any kind. Because going healthy isn’t just about giving up sugar.
We can’t even count the times we have seen you through social networks mixing our peanut butter with cocoa. We have been inspired by your recipes to create a cream thought, inspired and made by and for our Body Genius family. You are our motivation!
Peanut butter and powdered cacao. With sweeteners.
Ingredients: Peanut butter (94%) (toasted peeled Peanut 100%), powdered cacao (5%), marine salt, aroma and sweeteners (sucralose and steviol glucosides).
May contain traces of egg, nuts, soy, milk and sesame.
| Nutritional declaration per 100g (average values) | |
| Energy |
2565 kJ (619 kcal) |
| Fat | 48 g (of which saturates: 7,16 g) |
| Carbohydrate | 16 g (of which sugars: 3,7 g) |
| Fibre | 9,4 g |
| Protein | 26 g |
| Salt | 0,07 g |
SOURCE OF PROTEIN.
HIGH FIBRE.
Peanut Cocoa is perfect for spreading on toast, as a topping for your breakfasts and snacks, to dip cut fruit or to enjoy on its own. You can also use it as part of more elaborate recipes. We love it on Chocolate Protein Pancakes or Chocolate and Cookie Protein Flan.
This is one of our favourite recipes. Don’t be fooled by the simple ingredients it has and how easy it is to make, it’s one of the best healthy cakes we have ever tasted! And last but not least, it’s completely vegan.
For the base you will need:
For the cream you will need:
Utensils that you will use:
1. Crush the ingredients of the base with the help of the mixer. The result is a dense and sticky dough that isn’t completely uniform.
2. Line the cake pan with the paper and pour the dough from the base.
3. With the help of your hands, flatten the dough against the bottom and sides of the pan, forming what will be the base of the cake.
4. Store it in the fridge.
5. Drain the tofu until it loses most of its water.
6. Blend it with the rest of the ingredients with the help of the mixer until you get a very thick and homogeneous cream.
7. Remove the base from the fridge and pour the cream from the cake. With the help of the spatula, cover and flatten the entire cake.
8. Put the whole cake back in the fridge for 2 hours or until you are about to eat it. It will hold in the fridge for about a week.
Cookie preferences
