RECIPE STORY

Vegan Vietnamese
Coffee Flan

by

The classic creme caramel just got a makeover with our low-calorie, vegan flan recipe.

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Low-sugar date and coffee syrup and a low-fat custard with silken tofu come together into a mouthwatering dessert with only 100 kcal.

Health

Time

2h

Cost

Nutrients

102 kcal

Carbs 12 grams

Sugars 11 grams

Total Fats 3 grams

Saturates 0 grams

Fibers 1 grams

Proteins 5 grams

Nutrients Data

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.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts
  • Soy

Servings

2

Step 1Part 1

Boil the dates in water for 15 minutes over low heat. Then, transfer all into a food processor and blitz until smooth.

Ingredients List

Pudding

Almond Milk250mL
Erythritol35g
Silken Tofu130g
Vanilla Extract0.5tsp
Vegan Gelatine4g

Caramel

Pitted Dates100g
Water200mL
Instant Coffee0.5tsp
Step 1Part 2

Now, pour the date cream into a cheesecloth and squeeze it to extract the syrup water into a bowl.

Ingredients List

Pudding

Almond Milk250mL
Erythritol35g
Silken Tofu130g
Vanilla Extract0.5tsp
Vegan Gelatine4g

Caramel

Pitted Dates100g
Water200mL
Instant Coffee0.5tsp
Step 2

Combine the syrup with coffee in a saucepan, bring to boil, and simmer until the surface is covered with frothy bubbles, and the syrup turns dark brown. Then, divide the caramel among ramekins and refrigerate them.

Ingredients List

Pudding

Almond Milk250mL
Erythritol35g
Silken Tofu130g
Vanilla Extract0.5tsp
Vegan Gelatine4g

Caramel

Pitted Dates100g
Water200mL
Instant Coffee0.5tsp
Step 3Part 1

Next, whizz the silken tofu in a food processor until smooth.

Ingredients List

Pudding

Almond Milk250mL
Erythritol35g
Silken Tofu130g
Vanilla Extract0.5tsp
Vegan Gelatine4g

Caramel

Pitted Dates100g
Water200mL
Instant Coffee0.5tsp
Step 3Part 2

In a pot, whisk the tofu with milk, erythritol, vanilla, and vegan gelatine, and bring to a boil.

Ingredients List

Pudding

Almond Milk250mL
Erythritol35g
Silken Tofu130g
Vanilla Extract0.5tsp
Vegan Gelatine4g

Caramel

Pitted Dates100g
Water200mL
Instant Coffee0.5tsp
Step 4Part 1

Leave the pudding to cool down for 15 minutes, covered, before pouring it in the ramekins over the harden caramel base.

Ingredients List

Pudding

Almond Milk250mL
Erythritol35g
Silken Tofu130g
Vanilla Extract0.5tsp
Vegan Gelatine4g

Caramel

Pitted Dates100g
Water200mL
Instant Coffee0.5tsp
Step 4Part 2

Wrap the tins with cling film and refrigerate them for at least 1 hour.

Ingredients List

Pudding

Almond Milk250mL
Erythritol35g
Silken Tofu130g
Vanilla Extract0.5tsp
Vegan Gelatine4g

Caramel

Pitted Dates100g
Water200mL
Instant Coffee0.5tsp
Step 5

Finally, run a knife along the ramekin edge to loosen up the flan and then turn it upside down on a dessert plate.

Ingredients List

Pudding

Almond Milk250mL
Erythritol35g
Silken Tofu130g
Vanilla Extract0.5tsp
Vegan Gelatine4g

Caramel

Pitted Dates100g
Water200mL
Instant Coffee0.5tsp

MEAL PLAN

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