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Flan made vegan, with coconut milk, malt-sweetened chocolate chips and agar agar, topped with coconut tofu cream (recipe after the jump).
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The assignment I gave myself was to create a flan-like dessert as the final course of a Latin-themed menu. Simple enough, you say. But suppose the three principle ingredients in a traditional flan, eggs, milk and sugar, were off limits, as they are in our weekly vegetarian dinners which are vegan and eschew refined sugars. After the jump you’ll see the recipe I came up with, a dessert in which coconut predominates, and chocolate is secondary. Among our diners, opinions varied. Many loved it, others were not as enthusiastic. In this context, chocolate is a headache to deal with because most chocolate is sweetened with lots of white sugar. This recipe calls for barley malt-sweetened chocolate chips, which are acceptable, but surely not the most delicious chocolate ever. I’m not much of a chocolate person, so if you have a creative solution to this chocolate problem, please share it with our readers. If this sort of dessert appeals to you, try my uncomplicated recipe and let us know what you think. Continue reading
