Vanilla & Chocolate Paleo Flan

By Ashley | Dessert

Jan 08

My love for Mexican food runs DEEP.

I mean ever since second grade when asked what my favorite meal is the answer has been tacos.


And the best way to end a meal that involves tacos?

Dulce de Leche. As in Mexican caramel. Which makes anything 100 times more delicious.

Case in point, flan.

I love that flan is lighter and airier than cheesecake, and that it’s always blanketed in a sheet of shiny caramel.

That’s why it’s about damn time I create a dairy free, refined sugar free version, eh?

Like classic flan, this recipe only has a few ingredients. Yay!

It’s simple and allows the dulce de leche to really shine =)

I highly recommend following my method step for step. So please strain the custard and use a water bath for the best results!

Also, these babies must be completely chilled (overnight is best) before inverting them from the ramekins. For 1 large flan, you can use an 8 inch cake pan, but do so at your own risk – I’m not sure about the bake time.

And note that all these photos are of the vanilla version which is creamier and less rich, while the chocolate is denser and more indulgent. Both pair perfectly with the luscious dulce de leche.

OH, and two reasons you should really make these:

Perfect your custard baking skills, and brag about it as you spoon into a perfectly creamy flan!
Coconut sugar caramel – once you discover this delight you’re gonna pour it over everything! It even made it’s way into my coffee a few times 😉

Kay, now go create some gorgeous caramel-y custard and boast all about it on Instagram & Facebook and tag #tnfl @thenakedfoodlife.

Cinnamon Vanilla Flan with Salted Caramel (Pictured)

Caramel:
5 tbsp coconut sugar
2 tbsp coconut cream (from can of coconut milk below)
2 tsp vegan butter or coconut oil

1 can full-fat coconut milk
1/2-1 tsp vanilla stevia
3 large eggs
1/2 tsp ground cinnamon or a toothpick with cinnamon bark oil
1 1/2 tbsp tapioca flour

Dark Chocolate Cinnamon Flan

Caramel:
5 tbsp coconut sugar
2 tbsp coconut cream (from can of coconut milk below)
2 tsp vegan butter or coconut oil

1 can light or full-fat coconut milk (the chocolate has enough fat so full-fat isn’t necessary to thicken the flan)
1/2-1 tsp vanilla stevia
3 large eggs
1/2 tsp ground cinnamon or a toothpick with cinnamon bark oil
2 oz. 85% cacao dark chocolate

For the Caramel:
Add the sugar and 2 tsp water to a small saucepan. Cook on medium until the water evaporates and sugar starts to bubble.
Reduce heat to low, add the coconut cream and butter and stir to incorporate.
Allow caramel to simmer for a few seconds, then remove from heat and spoon a bit into 8 small to medium ramekins. Allow the caramel to solidify a bit before adding custard.

For the Custard:
Preheat oven to 275 degrees.
Arrange the 8 ramekins in a shallow pan with sides at of at least 2 inches. Add enough water to cover 1/2” of the ramekins.
Set aside 2 tbsp coconut milk. Warm the remaining milk in a small saucepan. Pour into a large bowl and let cool slightly.
Whisk in the eggs, stevia, cinnamon and tapioca.
Pour through a fine mesh strainer and into the ramekins.
Bake on the upper third of the oven for 30-45 minutes or until center is just set (like a cheesecake).
Prop open the oven door and allow to cool 5 minutes in the oven to avoid cracking.
Cool at room temperature then chill until ready to eat.

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