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Ingredient
Raspberry Chocolate Flan
Introduce
Ingredient
1 1/2 cups
Almond
1 Cup
dates
3 tablespoons
Cacao Powder
2 teaspoons
Vanilla
Pinch
Seasalt
1 tablespoon
Cacao butter
1 1/2 cups
cashew (soaked 2hrs, rinse & drained)
1 1/2 cups
raspberries (fresh or defrosted from frozen)
1/4 Cup
coconut nectar
Pinch
sea salt
1/4 Cup
coconut oil (melted)
1/4 Cup
Cacao Butter (melted)
1/3 Cup
Cacao powder
Cooking instructions
* Step 1
Makes one 22cm tart (French fluted one with removable base) takes 30mins to make and overnight to set. Line tart tin with glad wrap for easy removal
* Step 2
Base, Blend all base ingredients in a food processor until chunky like a breadcrumb, so it sticks together between your fingers but still has some nice texture.
* Step 3
Pour into your tart tin. Press the base in and up the edges, moving around with your palm, thumb and fingers to get a nice even thickness an all sides. Pop the base in the freezer while you prep the filling
* Step 4
Filling, blend all your filling ingredients in a blender except the Cacao Butter and Cacao powder in a blender until super creamy and smooth. Then add in the Cacao Butter and blend again, finally add the Cacao powder and blend til combined. Remove tart shell from the freezer and pour in the filling, smoothing out the top with a spatula. Place in fridge overnight to set.
* Step 5
This tart will keep in the fridge for a week and you can freeze it in a sealed container whole or sliced for up to two months.
* Step 6
,
* Step 7
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