Before you begin, prep your flan mold, ramekins or small plastic deli cups by pouring the pure cane syrup to cover the bottom.
For the almond milk:
- Soak the almonds for a few hours at room temperature or in the fridge. This process not only hydrates the almonds but also activates their enzymes, as well as getting rid of what we like to call anti-nutrients, substances which prevent the full absorption of the nutrition present in nuts and seeds.
- Replace the water with clean, 1/2 cup clean filtered water and blend at high speed until the almonds are fully integrated into the water.
- Strain to a bowl through a nut milk bag to remove the residue
- Alternatively, this recipe can be made with store bought almond milk, although we fully recommend the procedure described above as it is a lot healthier for you, and for our planet as well.
For the coconut cream:
- Soak the coconut flakes in water to cover for a few hours, at room temperature or in the fridge.
- Place in the blender jar, and add 1 cup of hot water. It is important for the water to be hot as this will help loosen, and make available, some of the oil present in the coconut flakes.
- Blend at high speed for a few minutes, until most of the coconut flakes are well incorporated.
- Strain to a bowl through a nut milk bag.
We are now ready to create the flan base.
In order for the agar agar to work it needs to be brought to a boil briefly, as described below. Do not skip this step or the flan will not work.
- Add all the ingredients to the blender jar, and blend until smooth and well incorporated.
- Pour into a pot and bring to a boil.
- Pour the hot mixture into your prepared ramekins.
- Allow to cool down at room temperature.
- Once cool cover with a lid or plastic wrap, and leave in the fridge for at least two hours to solidify.
- Unmold and plate.