Hi, I’m Kate. Today, I will show you a way to make raspberry chocolate flan recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Raspberry Chocolate Flan Recipe
Raspberry Chocolate Flan is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Raspberry Chocolate Flan is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have raspberry chocolate flan using 17 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Raspberry Chocolate Flan:
- Prepare Base
- Take 1 1/2 cups Almond
- Make ready 1 Cup dates
- Get 3 tablespoons Cacao Powder
- Prepare 1/2 teaspoon Vanilla
- Get Pinch Seasalt
- Make ready 1 tablespoon Cacao butter
- Prepare Filling
- Get 1 1/2 cups cashew (soaked 2hrs, rinse & drained)
- Make ready 1 1/2 cups raspberries (fresh or defrosted from frozen)
- Get 1/4 Cup coconut nectar
- Prepare 2 teaspoons Vanilla
- Prepare Pinch sea salt
- Get 1/4 Cup coconut oil (melted)
- Prepare 1/4 Cup Cacao Butter (melted)
- Take 1/3 Cup Cacao powder
- Get Extra raspberries for decorating top of flan
Steps 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 breadcb, 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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