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An upcoming lunch with friends was my motivation for developing this decadent gluten-free dessert.
On the day of the lunch, I served the flan with fresh raspberry sauce. It was well-received by the tiny vegans, the parents of tiny vegans and- most importantly – our friends.
The flan consists of almonds, medjool dates, frozen organic raspberries, raw cacao powder, maple syrup, vanilla, and cashews (or macadamia nuts).
One of the positive aspects of making a no-bake treat is the ability to taste the filling prior to ‘assembling’ the recipe. Once the flan filling has been blended to a smooth consistency, a quick taste test will inform you whether there is a need to add additional sweetener, or cacao powder, or vanilla.
Not long after the lunch, 4 year-old Tiny Vegan and I made the flan again, while Little Baker slept (a baker was not required for this no-bake recipe). He enjoyed assisting with the food processor and blender operations, and he was very adept at the task of pressing the base mixture into the tin. He was also very ‘adept’ at asking when he could lick the spatula. :)
On this occasion, we used macadamia nuts instead of cashews. Both nuts provide a creamy consistency. Use whichever you prefer.
Ingredients
(serves: 10 slices)
for the base:
1 cup raw almonds
1 cup pitted medjool dates
1 Tbsp raw cacao powder
for the filling:
1.5 cups macadamia nuts OR cashews, soaked in water for 4 hours
3/4 cup water
1/4 cup + 1 Tbsp pure maple syrup
3 Tbsp raw cacao powder
1/4 of a vanilla bean
1/3 cup frozen organic raspberries, chopped
for the raspberry sauce:
3/4 cup frozen organic raspberries
1 Tbsp pure maple syrup
1/2 tsp freshly squeezed lemon juice
Method
1. Drain the macadamia nuts, and rinse them well. Set aside.
2. For the base: To a food processor, add the almonds and process for about 60 seconds. Add the cacao powder and dates, and process for a further 60 seconds. Transfer the mixture to a flan tin (I use one with a removable base). Press the mixture into the tin evenly, using your hands. Place the base in the fridge while you prepare the filling.
3. For the filling: To a [high-speed] blender, add the water, nuts, maple syrup, and cacao powder. Cut open the vanilla bean (lengthwise), and use the pointy end of a sharp knife to scrape the seeds into the blender.
4. Blend until the mixture is very smooth. I use the XL Smoothie setting on my Blendtec.
5. Add the raspberries to the blender – do not blend! Use a spatula to fold them into the mixture. Retrieve the flan tin from the fridge, and pour the chocolate and raspberry mixture into the tin. Smooth the top with a spatula.
6. Place the flan into the freezer for 2-3 hours to allow it to’set’, prior to serving. Alternatively, you can refrigerate the flan overnight, and transfer it to the freezer for 1-2 hours prior to serving.
7. For the raspberry sauce: Add all of the ingredients to a small saucepan. Heat on a low heat, stirring regularly until the raspberries have softened, liquidised and formed a thick sauce. Transfer to a serving jug, and allow the sauce to cool before serving.
8. Serve the flan with raspberry sauce and/or cacao nibs. I store leftovers in the freezer.
Am I stating the obvious by telling you that the tiny vegans are enamoured with this flan? :)
Did you have a chance to check out the Virtual Vegan Potluck? If so, what were your favourite dishes? You can vote for your favourite dishes in each category, until 2 December (US time). Click here to vote.
Every Monday, I feature a delicious vegan recipe that is enjoyed by my own family – I hope your family enjoys it too!
