Sweets are the most commonly consumed snacks. In this sense, the food industry is focused on designing foods with reduced sugar and a high protein content. As such, cricket (Acheta domesticus) powder may be used as a protein-rich additive, as the European Food Safety Authority has approved its use. Thus, the aim of this work was to determine the chemical composition and physico-chemical and sensorial properties of a healthy cocoa cream substituted with sweet potato and house cricket (A. domesticus) flour. Two cocoa cream formulations were tested: The control formulation (CCC) was made with 65% roasted sweet potato, 15% roasted hazelnut, 10% agave syrup, and 5% cocoa powder. In the second formulation, the roasted sweet potato (10%) was replaced with 10% house cricket flour (CCHC). The creams were tested for their chemical composition, pH, texture (spreadability), and color values, and ahedonic sensory analysis was also performed. The results obtained showed that the replacement of sweet potato with cricket flour increased (p<0.05) the protein and fat content from 4.81 to 11.64 and 9.05 to 12.94g/100 g, respectively. On the other hand, the moisture and total carbohydrate content decreased in CCHC with respect to the CCC sample; reduction percentages were 8.73% and 15.84% for moisture and carbohydrates. For spreadability, the addition of house cricket flour increased the firmness and the work of shear with values of 6.56 and 13.20 kg and 2.97 and 8.28 kg·s for CCC and CCHC, respectively. Regarding color properties, only lightness (L*) was affected with increasing values. Sensorially, the CCC had the highest score in all attributes assessed. The addition of cricket flour improved the nutritional profile of cocoa cream by increasing the protein content and also providing a firmer product. However, cocoa cream with crickets needs to be improved from a sensory perspective to avoid the bitter flavour produced the addition of cricket flour.