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.