We made the pudding with silken tofu and sugar-free erythritol and then topped it with homemade date caramel.
With four times fewer sugars and just 100 calories, this green tea flan is a healthy twist on the classic recipe.
Add dates and water to a saucepan, cover, and bring to boil. Then, simmer over low heat for 15 minutes.
Now, transfer all into a food processor and blitz into a smooth pulp.
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Transfer the date cream into a cheesecloth and squeeze it tightly to extract the syrup into a bowl.
Pour the syrup into a pot, bring to a boil, and simmer until covered with frothy bubbles. Now, place the pot in a bowl with cold water and whisk.
Then, divide the caramel among ramekins and refrigerate them.
In a clean pot, whisk blended tofu with almond milk, erythritol, and vegan gelatin. Then, bring to a boil and incorporate the matcha powder.
Cover the pot and let the pudding cool down for 15 minutes. Then, pour it into the ramekins over the caramel base and refrigerate for 1 hour.
Loosen up the flans running a knife along the ramekin edge and flip them onto a plate. Dust with matcha powder and serve.