Categories:
Ingredients
¾ cup C&H® Turbinado Sugar
- 1 cup Oat Milk
- 1/3 cup C&H® Organic Raw Cane Sugar
- 1 teaspoon Chickpea Flour
- 2 tablespoon Cocoa Powder
- 1 ¾ cups (13.6 floz.) Full Fat Coconut Milk
- 3 oz. Vegan Bittersweet Chocolate
- 1 teaspoon Agar Agar Powder
- ½ cup Fresh Raspberries
Rate Recipe
Instructions
Step 1
Pour C&H® Turbinado Sugar into a medium sauce pot and set to medium-low heat. Let the sugar dissolve, gently swirling the pot but not stirring, until the sugar completely dissolves, about 8 to 9 minutes. Immediately remove pot from heat and pour caramel into ramekins. Gently lift and tilt ramekins to coat the inside with caramel.
Step 2
In the blender, combine the oat milk, C&H® Organic Raw Cane Sugar, chickpea flour, and cocoa powder. Blend until smooth.
Step 3
In a medium sauce pot, combine the coconut milk, bitter sweet chocolate, and agar agar in a medium sauce pot, bring to a simmer.
Step 4
Pour the mixture in the blender into the pot and simmer for 5 minutes, stirring constantly until the chocolate has melted and the mixture has thickened slightly. Remove from the heat. Let cool for 10 minutes, then pour into ramekins. Place ramekins in the fridge for at least 5 hours to let the flan set.
Step 5
To release the flan from the mold, fill a shallow pan with hot water. Dip the bottom of the ramekin in the hot water for 3 – 5 minutes. Use a small knife or offset spatula to carefully loosen the edges of the flan. Turn flan over onto a plate, shake gently to release flan and remove ramekin. Top with fresh raspberries.
Additional Tips
- If you don't have access to agar-agar you can use 1/3 cup + 1 tbsp. of cornstarch instead. Dissolve the cornstarch in the oat milk, and then proceed to add it to the blender with the sugar, cocoa powder, and chickpea flour. Then add to the coconut milk mixture on the stove and simmer for 5 min.
- If you like your flan dense then use 1 ¼ tsp of agar agar.
Rate Recipe
Recipe by
Dora Stone
@dorastable
Dora is the chef, recipe developer, and photographer at dorastable.com. Born and raised in Mexico and a graduate of the Culinary Institute of America in New York, she adopted a vegan diet to take control of her health. She is passionate about teaching others the benefit of a plant-based lifestyle.
Sign Up
Sign up to receive new recipe inspiration, product information, special offers, and more.