Put the pitted dates in the mixer bowl with the peeled and sliced bananas, the raw cocoa and a few tablespoons of milk. Begin to blend everything until you get a homogeneous mixture, then add the rest of the milk, adjusting the quantity on the density you want to give to the cream.

Break up the chocolate and place it in a bowl immersed in a bain-marie. Let it melt, stirring at low heat. Then remove it from the heat.

Add the chocolate to the mixture in the mixer and blend again until a smooth and velvety cream is obtained. To taste, add a bit of chili pepper and cinnamon powder.

Pass the cream through a sieve to make it smoother, then distribute it in individual dessert cups or glasses. Place in the fridge for 10 minutes to coagulate a little before serving.

Gently wash and dry the strawberries and, when ready to serve, arrange them to garnish the individual cups of chocolate cream.