Vegan Mexican Chocolate Caramel Flan

Allergens

Nuts (almond)

Ingredients

• 1. 1 1/2 cups dairy
• free chocolate almond milk 2. 1/4 cup cornstarch 3. 1/2 cup agave syrup or maple syrup 4. 1 can (14 oz) coconut cream 5. 6 oz dairy
• free dark chocolate, chopped 6. 1 tsp vanilla extract 7. 1/2 tsp ground cinnamon 8. 1/4 tsp ground nutmeg 9. 1/8 tsp ground allspice 10. 1/4 cup dairy
• free caramel sauce 11. 1/2 tsp sea salt flakes

Instructions

1. In a small bowl, whisk together cornstarch and 1/2 cup of almond milk until smooth. Set aside.
2. In a heavy bottomed saucepan over medium heat, combine remaining almond milk, coconut cream, chopped dark chocolate, agave syrup, vanilla extract, cinnamon, nutmeg, and allspice. Stir constantly until the chocolate is melted and the mixture is smooth.
3. Slowly pour the cornstarch slurry into the saucepan, whisking continuously to combine. Cook, stirring constantly, for 5 7 minutes or until the mixture thickens and coats the back of a spoon. Remove from heat.
4. Preheat oven to 325°F (160°C). In a large bowl, pour the hot chocolate mixture over the caramel sauce, stirring gently until fully combined.
5. Strain the mixture through a fine mesh sieve into a blender or use an immersion blender to create a smooth, velvety texture. Pour the mixture into 2 individual flan molds or ramekins.
6. Place the molds in a deep baking dish and fill with hot water until it reaches halfway up the sides of the molds. Bake for 45 50 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and allow to cool at room temperature for 30 minutes. Cover and refrigerate for at least 4 hours or overnight.
8. Before serving, sprinkle each flan with sea salt flakes and carefully remove from molds. Top with additional caramel sauce if desired.

Chef’s Insight

Allow the flan to cool completely before removing from the mold. This will prevent it from sticking.

Notes

The flan can be made up to 2 days ahead of time and stored in the refrigerator.