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
2hCost
102 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.
2
Boil the dates in water for 15 minutes over low heat. Then, transfer all into a food processor and blitz until smooth.
| Almond Milk | 250mL |
|---|---|
| Erythritol | 35g |
| Silken Tofu | 130g |
| Vanilla Extract | 0.5tsp |
| Vegan Gelatine | 4g |
| Pitted Dates | 100g |
|---|---|
| Water | 200mL |
| Instant Coffee | 0.5tsp |
Now, pour the date cream into a cheesecloth and squeeze it to extract the syrup water into a bowl.
| Almond Milk | 250mL |
|---|---|
| Erythritol | 35g |
| Silken Tofu | 130g |
| Vanilla Extract | 0.5tsp |
| Vegan Gelatine | 4g |
| Pitted Dates | 100g |
|---|---|
| Water | 200mL |
| Instant Coffee | 0.5tsp |
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.
| Almond Milk | 250mL |
|---|---|
| Erythritol | 35g |
| Silken Tofu | 130g |
| Vanilla Extract | 0.5tsp |
| Vegan Gelatine | 4g |
| Pitted Dates | 100g |
|---|---|
| Water | 200mL |
| Instant Coffee | 0.5tsp |
Next, whizz the silken tofu in a food processor until smooth.
| Almond Milk | 250mL |
|---|---|
| Erythritol | 35g |
| Silken Tofu | 130g |
| Vanilla Extract | 0.5tsp |
| Vegan Gelatine | 4g |
| Pitted Dates | 100g |
|---|---|
| Water | 200mL |
| Instant Coffee | 0.5tsp |
In a pot, whisk the tofu with milk, erythritol, vanilla, and vegan gelatine, and bring to a boil.
| Almond Milk | 250mL |
|---|---|
| Erythritol | 35g |
| Silken Tofu | 130g |
| Vanilla Extract | 0.5tsp |
| Vegan Gelatine | 4g |
| Pitted Dates | 100g |
|---|---|
| Water | 200mL |
| Instant Coffee | 0.5tsp |
Leave the pudding to cool down for 15 minutes, covered, before pouring it in the ramekins over the harden caramel base.
| Almond Milk | 250mL |
|---|---|
| Erythritol | 35g |
| Silken Tofu | 130g |
| Vanilla Extract | 0.5tsp |
| Vegan Gelatine | 4g |
| Pitted Dates | 100g |
|---|---|
| Water | 200mL |
| Instant Coffee | 0.5tsp |
Wrap the tins with cling film and refrigerate them for at least 1 hour.
| Almond Milk | 250mL |
|---|---|
| Erythritol | 35g |
| Silken Tofu | 130g |
| Vanilla Extract | 0.5tsp |
| Vegan Gelatine | 4g |
| Pitted Dates | 100g |
|---|---|
| Water | 200mL |
| Instant Coffee | 0.5tsp |
Finally, run a knife along the ramekin edge to loosen up the flan and then turn it upside down on a dessert plate.
| Almond Milk | 250mL |
|---|---|
| Erythritol | 35g |
| Silken Tofu | 130g |
| Vanilla Extract | 0.5tsp |
| Vegan Gelatine | 4g |
| Pitted Dates | 100g |
|---|---|
| Water | 200mL |
| Instant Coffee | 0.5tsp |
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