Hi, I’m Marie. Today, I will show you a way to prepare raspberry chocolate flan recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Raspberry Chocolate Flan Recipe
Raspberry Chocolate Flan is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Raspberry Chocolate Flan is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook raspberry chocolate flan using 17 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Raspberry Chocolate Flan:
- Take Base
- Prepare 1 1/2 cups Almond
- Prepare 1 Cup dates
- Make ready 3 tablespoons Cacao Powder
- Take 1/2 teaspoon Vanilla
- Prepare Pinch Seasalt
- Get 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)
- Take 1/4 Cup coconut nectar
- Make ready 2 teaspoons Vanilla
- Prepare Pinch sea salt
- Make ready 1/4 Cup coconut oil (melted)
- Make ready 1/4 Cup Cacao Butter (melted)
- Make ready 1/3 Cup Cacao powder
- Prepare 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.
- ,
- .
So that’s going to wrap this up for this distinctive dish raspberry chocolate flan recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
