Vegan Chocolate Flan with Dark Chocolate Sea Salt Granola
Ingredients
- 1 can coconut cream
- 1 2/3 cup oat milk
- 4 teaspoons vanilla extract
- 1 teaspoon agar agar powder
- 2 tablespoons cornstarch
- 3 tablespoons maple syrup
- 3/4 cup cane sugar
- Bakery On Main dark chocolate sea salt granola
Preparation
In a saucepan, combine the coconut cream and oat milk. Heat over medium-low heat, stirring occasionally, until warmed through. Do not let it boil.
Add the vanilla extract and stir to combine.
In a small bowl, mix the agar agar powder with a little water to create a slurry. Add the slurry to the saucepan and whisk well.
In another small bowl, mix the cornstarch with a little water to create a smooth paste. Add this paste to the saucepan and whisk again.
Stir in the maple syrup and cane sugar. Continue to cook and stir the mixture over medium-low heat until it thickens and coats the back of a spoon.
Remove the saucepan from the heat and let the mixture cool slightly.
Prepare your flan molds or ramekins by lightly greasing them.
Pour the flan mixture into the molds, dividing it equally.
Allow the flans to cool to room temperature, then transfer them to the refrigerator to set for at least 3 hours or until firm.
Once the flans are set, remove them from the refrigerator. Gently run a knife around the edges of each mold to loosen the flan.
To serve, place a plate on top of the mold and flip it over to unmold the flan onto the plate.
Top each flan with blended dark chocolate sea salt granola from Bakery On Main.
