Creamy Chocolate Custard Fruit Flan

Dive into silky chocolate heaven with this luxurious flan. Made with rich, dark chocolate, the smooth texture is generously interrupted by a crumbly, biscuit-like base.

Gluten free | Grain free | Dairy free  | No sugar added 

Recipe by Hayley Cavicchiolo 

Serves 12

Ingredients

For the base:

  • 2 ½ cups walnut meal
  • 2 tablespoons coconut flour
  • 1/2 teaspoon ground ginger
  • 1 free range egg, beaten
  • 1/3 cup coconut oil, melted
  • 3 tablespoons Natvia

For the chocolate custard filling:

  • 1 can of coconut milk, divided
  • 4 tablespoon Natvia
  • 1/4 cup arrowroot powder, sifted
  • 1 tablespoon raw cacao or cocoa
  • 200g Well Naturally Rich Dark Chocolate
  • 1 teaspoon vanilla extract

To serve:

  • Fruits of your choice

 

 

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Method

Base:

  1. Preheat conventional oven to 170°C  (150°C fan forced).
  2. In a large mixing bowl, whisk together the walnut meal, coconut flour, Natvia and ginger until combined, ensuring any clumps are broken up.
  3. Add melted coconut oil and beaten egg and mix through until evenly combined and the mixture can be formed into a large ball.
  4. Using fingers or the base of a glass to ensure even pastry width, press the dough into a greased flan case with removable base (for ease of removing flan once ready to serve).
  5. Bake in oven for 20-25 minutes until evenly cooked and golden brown in colour.
  6. Remove from oven to cool.

Chocolate custard filling: 

  1. Shake the can of coconut milk for a few seconds before pouring into a medium size saucepan and bringing half of the coconut milk, Natvia and vanilla to a simmer over low heat.
  2. While milk mixture is heating, whisk together the remaining coconut milk, arrowroot powder, and cacao in a separate bowl until free of lumps.
  3. Mixture will look similar to batter consistency.
  4. When the coconut milk mixture has began simmering, take about 1/4 cup of it and gradually whisk it into the arrowroot mixture.
  5. Turn down the heat to the lowest point and start pouring the cacao mixture into the simmering pan of coconut milk, being sure to continue whisking the entire time. Keep whisking until the custard comes back to a light simmer and begins to thicken.
  6. Remove the custard from heat and continue whisking for about 1 minute while it begins to cool.
  7. Add the chocolate and keep stirring until the custard is smooth.
  8. Allow to cool slightly before pouring custard into prepared flan case and placing in the fridge to chill and set for several hours or overnight.
  9. Serve the flan with berries or fruits or your choice.

Tip: To prevent a skin from forming on custard, press cling wrap up against the surface of the custard. Remove immediately before pouring custard into the flan case.

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