• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dora's Table
  • About Dora
  • Recipes
  • Ebooks
  • Food Photography
    • Portafolio
  • Español
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
  • About Dora
  • Recipes
  • Ebooks
  • Food Photography
    • Portafolio
  • Español
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • search icon
    Homepage link
    • About Dora
    • Recipes
    • Ebooks
    • Food Photography
      • Portafolio
    • Español
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Desserts » Creamy Chocolate Flan

    Creamy Chocolate Flan

    Published: Sep 16, 2022 · Modified: Sep 29, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This is a chocolate lover’s dream! This creamy chocolate flan is drizzled with a sweet caramel sauce and topped with fresh raspberries. The addition of chocolate to this already classic recipe will keep you coming back for more. 

    bag of turbinado sugar and three chocolate desserts

    I’m very excited to be partnering with C&H® Sugar for this recipe! My family and I have used C&H® Sugar for many years, it is an ingredient that brings heritage into baking and helps create beautiful memories in the kitchen.

    Jump to:
    • Why You’ll Love this Recipe
    • Family Traditions
    • Is Sugar Vegan?
    • Ingredients
    • How to Make Creamy Chocolate Flan
    • Expert Tips and Tricks
    • Serving
    • Storing
    • More Vegan Mexican Dessert Recipes
    • Creamy Chocolate Flan

    Why You’ll Love this Recipe

    It is an easy-to-make, no-bake dessert that the whole family will love. You can top it with fresh raspberries or strawberries, whipped cream (my kids love this), or even some chocolate shavings. It is also vegan, dairy-free, and gluten-free. 

    three plates of chocolate custard and raspberries

    Family Traditions

    My family adores flan, but so does all of Latin America. Almost every Latin American country has a version of flan, like tembleque in Puerto Rico, coconut flan in Cuba, and vanilla flan in Mexico. It can be a celebration food, but every day is a good day for flan. 

    Is Sugar Vegan?

    You can’t make flan without sugar, but is sugar vegan? It depends. It is a common practice in the sugar industry to use bone char as a decolorizing filter, meaning it makes the sugar white.

    a woman placing a raspberry on a flan

    This of course is not vegan, but don’t worry there are vegan options out there. 

    Like the C&H® Turbinado sugar and C&H® Organic Cane Sugar. C&H® Sugar has been expertly crafting quality sugar and happiness since 1906, so let’s just say I trust them. That being said only these specific varieties of C&H® Sugar are vegan, so keep an eye out for them at your local grocery store. 

    Ingredients

    Chickpea Flour – Is flour made from ground-up chickpeas. It is available at most grocery stores, but can also be found online.

    Agar-agar - It is a semi-transparent powder derived from red/purple algae. It is the equivalent of vegan gelatin. You can easily find it online or at Asian grocery stores. 

    Sugar – Be sure to use vegan sugar like the C&H® Turbinado sugar and C&H® Organic Cane Sugar. You can purchase them online using the links and I bet you didn’t know that C&H® stands for California and Hawaiian Sugar Company, their new packaging honors that part of their heritage with a beautiful pink Hawaiian Hibiscus flower. 

    How to Make Creamy Chocolate Flan

    1. To make the flan base, in the blender, combine the oat milk, chickpea flour, and cocoa powder. Blend until smooth.
    2. Pour coconut milk into a pot.
    3. Add semi-sweet chocolate chips.
    4. Strain the blended mixture into the pot.
    agar added into pot, whisk in pot, sugar in pot, chocolate base in ramekin

    5. Add agar-agar and simmer for 5 minutes.

    6. Remove from the heat and let cook for 10 minutes.

    7. Make caramel and pour it into ramekins. Let cool slightly.

    8. Pour the chocolate base into ramekins and let cool for at least 5 hours.

    Expert Tips and Tricks

    I recommend that you leave the flan in the fridge overnight before serving. It makes the unmolding of the flan easier. To unmold it, place in a warm water bath that covers ½ an inch of the bottom of the ramekin for 5 minutes, then run a knife along the edges to loosen the flan. Place a plate on top of the ramekin and flip. The flan should pop right out. 

    a spoon digging in to the flan

    Serving

    Serve cold with whipped cream, fresh berries, or chocolate shavings with plenty of caramel sauce. 

    Storing

    Store in the refrigerator for up to 3 days in the ramekins the flan was prepared in. 

    three plates with chocolate custard and a bag of sugar
    I can't find agar-agar can I omit it?

    If you can't find agar-agar you can use cornstarch. You will need 1/3 cup + 1 tbsp. of cornstarch. Dissolve the cornstarch in the oat milk, and then proceed to add it to the blender with the sugar, cocoa powder, and chickpea flour. Then add to the coconut milk mixture on the stove and simmer for 5 min until it thickens.

    Do I have to use chickpea flour?

    The chickpea flour gives it an eggy flavor, but you can omit it if you like.

    More Vegan Mexican Dessert Recipes

    • Mexican Buñuelos (Vegan)
    • Strawberry Tamales
    • Mexican Candied Pumpkin (Calabaza en Tacha)
    • How to Make Sugar Skulls
    vegan chocolate flan on a white plate
    Save Recipe Go to Recipe Box
    5 from 1 vote

    Creamy Chocolate Flan

    This is a chocolate lover’s dream! This creamy chocolate flan is drizzled with a sweet caramel sauce made with C&H®Turbinado sugar
    Pin Recipe Print Recipe
    Prep Time5 mins
    Cook Time10 mins
    5 hrs
    Total Time5 hrs 15 mins
    Course: Dessert
    Cuisine: Mexican
    Diet: Vegan
    Servings: 6 small flan
    Author: Dora S.

    Ingredients

    • ¾ cup C&H® Organic Raw Cane Sugar
    • 1 cup Oat milk
    • ¼ cup C&H® Turbinado Sugar
    • 1 teaspoon Chickpea flour
    • 2 tbsp. Cocoa powder
    • 1 ¾ cups 13.6 floz. Full fat coconut milk
    • 3 oz. 1/2 cup + 1 tbsp Vegan semi-sweet chocolate
    • 1 teaspoon Agar agar powder
    • ½ cup Fresh raspberries
    Prevent your screen from going dark

    Instructions

    • To make the flan base, in the blender, combine the oat milk, chickpea flour, and cocoa powder. Blend until smooth and strain. In a medium saucepot set to low-medium heat, combine the coconut milk, semi-sweet chocolate and C&H® Turbinado Sugar. Stir constantly until the chocolate completely dissolves.
    • Pour the oatmilk-chocolate mix and the agar-agar into the pot and stir. Bring to a simmer for about 5 minutes, until the milk thickens enough to coat the back of a spoon. Remove from the heat and let cool for 10 minutes.
    • To make the caramel, pour C& H Organic Raw Cane Sugar into a medium sauce pot and set to medium-low heat. Let the sugar dissolve, gently swirling the pot but not stirring, until the sugar completely dissolves, about 8 to 9 minutes. Immediately remove pot from heat and pour caramel into ramekins. Gently lift and tilt ramekins to coat the inside with caramel.
    • Pour the flan base into the ramekins, and place them in the fridge for at least 5 hours to overnight to let the flan set. To release the flan from the mold, fill a shallow pan with hot water. Dip the bottom of the ramekin in the hot water for 3 – 5 minutes. Use a small knife or offset spatula to carefully loosen the edges of the flan. Turn flan over onto a plate, shake gently to release flan and remove ramekin. Top with fresh raspberries.

    Notes

    If you don't have access to agar-agar you can use 1/3 cup + 1 tbsp. of cornstarch instead. Dissolve the cornstarch in the oat milk, and then proceed to add it to the blender with the sugar, cocoa powder, and chickpea flour. Then add to the coconut milk mixture on the stove and simmer for 5 min.
    • If you like your flan dense then use 1 ¼ tsp of agar agar.
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

    Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.

    « Apricot Amaranth Granola
    Pineapple Michelada »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome. I'm so happy you're here.

    I’m Dora, and I make traditional vegan Mexican recipes that are easy, mostly healthy and delicious. Find out more →

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Comforting Soups

    Veracruz-style fava bean stew, fava beans braised in onion, garlic, tomato, olives, capers, and pickled jalapeños. It is spicy and comforting

    Veracruz-Style Fava Bean Stew

    Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green

    Roasted Chile Poblano Soup - Vegan

    This spicy vegan tortilla soup, is not your typical tex-mex, cumin and chili powder seasoned soup. The broth for this soup is simmered with epazote, chile morita, tomato, onion, garlic, and chipotle, then garnished with fried or baked tortilla strips, baked tofu, crispy chile ancho, and avocado.

    Spicy Vegan Tortilla Soup

    bowl of chipotle tomato soup with a gold and black spoon

    Smoky Chipotle Vegan Tomato Soup

    This Mexican fava Bean soup or Sopa de Habas is another classic Lenten dish. The fava beans are cooked until tender then simmered with onion, jalapeño, tomato and cilantro.

    Mexican Fava Bean Soup (Sopa de Habas)

    birria taco being dipped in broth

    Vegan Birria Tacos

    See More;

    Subscribe

    Join the community and get the Our Vegan Mexico Ebook!! 32 authentic vegan Mexican recipes

    Privacy Policy

    Popular Posts

    birria taco being dipped in broth

    Vegan Birria Tacos

    cantaritos locos on a blue and white background with grapefruit halves

    Cantaritos Locos

    a close up of the vegan flan covered in caramel

    Vegan Flan

    How to Make Sopa de Fideo

    This salsa molcajeteada combines pan roasted tomatoes, garlic, and peppers to make a spicy and hearty salsa. They are pureed in a molcajete.

    Salsa Molcajeteada

    Potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

    Homemade Vegan Chorizo

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Brunch Pro on the Brunch Pro Theme