Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, raspberry chocolate flan. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Raspberry Chocolate Flan is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Raspberry Chocolate Flan is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have raspberry chocolate flan using 17 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Raspberry Chocolate Flan:
- Make ready Base
- Get 1 1/2 cups Almond
- Prepare 1 Cup dates
- Take 3 tablespoons Cacao Powder
- Get 1/2 teaspoon Vanilla
- Make ready Pinch Seasalt
- Get 1 tablespoon Cacao butter
- Take Filling
- Make ready 1 1/2 cups cashew (soaked 2hrs, rinse & drained)
- Prepare 1 1/2 cups raspberries (fresh or defrosted from frozen)
- Make ready 1/4 Cup coconut nectar
- Take 2 teaspoons Vanilla
- Take Pinch sea salt
- Get 1/4 Cup coconut oil (melted)
- Prepare 1/4 Cup Cacao Butter (melted)
- Get 1/3 Cup Cacao powder
- Take Extra raspberries for decorating top of flan
Instructions to make Raspberry Chocolate Flan:
- 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
- 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.
- 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
- 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.
- 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.
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