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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.
Health
Time
2hCost
105 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
4
Add dates and water to a saucepan, cover, and bring to boil. Then, simmer over low heat for 15 minutes.
| Silken Tofu | 260g |
|---|---|
| Almond Milk | 500mL |
| Erythritol | 70g |
| Vegan Gelatine | 7g |
| Matcha Powder | 1tbsp |
| Pitted Dates | 200g |
|---|---|
| Water | 400mL |
Now, transfer all into a food processor and blitz into a smooth pulp.
| Silken Tofu | 260g |
|---|---|
| Almond Milk | 500mL |
| Erythritol | 70g |
| Vegan Gelatine | 7g |
| Matcha Powder | 1tbsp |
| Pitted Dates | 200g |
|---|---|
| Water | 400mL |
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Transfer the date cream into a cheesecloth and squeeze it tightly to extract the syrup into a bowl.
| Silken Tofu | 260g |
|---|---|
| Almond Milk | 500mL |
| Erythritol | 70g |
| Vegan Gelatine | 7g |
| Matcha Powder | 1tbsp |
| Pitted Dates | 200g |
|---|---|
| Water | 400mL |
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.
| Silken Tofu | 260g |
|---|---|
| Almond Milk | 500mL |
| Erythritol | 70g |
| Vegan Gelatine | 7g |
| Matcha Powder | 1tbsp |
| Pitted Dates | 200g |
|---|---|
| Water | 400mL |
Then, divide the caramel among ramekins and refrigerate them.
| Silken Tofu | 260g |
|---|---|
| Almond Milk | 500mL |
| Erythritol | 70g |
| Vegan Gelatine | 7g |
| Matcha Powder | 1tbsp |
| Pitted Dates | 200g |
|---|---|
| Water | 400mL |
In a clean pot, whisk blended tofu with almond milk, erythritol, and vegan gelatin. Then, bring to a boil and incorporate the matcha powder.
| Silken Tofu | 260g |
|---|---|
| Almond Milk | 500mL |
| Erythritol | 70g |
| Vegan Gelatine | 7g |
| Matcha Powder | 1tbsp |
| Pitted Dates | 200g |
|---|---|
| Water | 400mL |
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.
| Silken Tofu | 260g |
|---|---|
| Almond Milk | 500mL |
| Erythritol | 70g |
| Vegan Gelatine | 7g |
| Matcha Powder | 1tbsp |
| Pitted Dates | 200g |
|---|---|
| Water | 400mL |
Loosen up the flans running a knife along the ramekin edge and flip them onto a plate. Dust with matcha powder and serve.
| Silken Tofu | 260g |
|---|---|
| Almond Milk | 500mL |
| Erythritol | 70g |
| Vegan Gelatine | 7g |
| Matcha Powder | 1tbsp |
| Pitted Dates | 200g |
|---|---|
| Water | 400mL |
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