Vegan Almond Milk Flan with Banana and Date Caramel with Cocoa, gluten-free, no added sugar

For the vegetable flan mixture

250 Almond milk

125 almond cream

1 agar-agar

1 Powdered vanilla

1 Banana

For the date caramel with cocoa

60 Medjool dates rinsed under clear water and then soaked in a glass of water.

2 almond puree

1 Unsweetened cocoa powder

1 pinch Gray salt

For serving

1 Almond

1 Banana

Directions

Prepare the plant-based flan with almond milk by blending the ingredients (except for the banana) and then bringing them to a gentle boil for 2 minutes. Allow the mixture to cool.

In the bottom of the molds or ramekins, place slices of banana before pouring in the vanilla almond milk with agar-agar.

Cover and refrigerate for at least 2 hours.

Prepare the cacao date caramel by blending all the ingredients with about 5 tablespoons of the date soaking water. Set aside in the refrigerator.

To finish At the time of serving, unmold the flans onto small plates, cover with date cocoa caramel, sprinkle with crushed almonds, and decorate with slices of banana.

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Vegan Almond Milk Flan with Banana and Date Caramel with Cocoa, gluten-free, no added sugar