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.
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.
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.
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.
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.
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
- To make the flan base, in the blender, combine the oat milk, chickpea flour, and cocoa powder. Blend until smooth.
- Pour coconut milk into a pot.
- Add semi-sweet chocolate chips.
- Strain the blended mixture into the pot.
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.
Serve cold with whipped cream, fresh berries, or chocolate shavings with plenty of caramel sauce.
Store in the refrigerator for up to 3 days in the ramekins the flan was prepared in.
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.
The chickpea flour gives it an eggy flavor, but you can omit it if you like.
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Creamy Chocolate Flan
- 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.
• If you like your flan dense then use 1 ¼ tsp of agar agar.
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.