Raw Agave Nectar Flan with Caramel Sauce
Here's an easy, yummy raw flan for you all.I was inspired by Matthew Kenney - hard not to be! You could use the base as tofu or ricotta (omit the vanilla) or as ice cream (add 1/2 cup agave to base and freeze.) Spread a little ricotta (no vanilla) on raw onion bread, fresh tomato sauce and a chiffinade of fresh basil for a yummo pizza.
1 cup macadamias, soaked and drained
meat of 1 fresh young coconut
1/4-1/2 cup young coconut water
1/4 teaspoon sea salt, or to taste
1 cup raw irish moss, soaked and drained
Line the bottom of a container with plastic wrap (or wax paper, parchment, teflex, etc.) Blend all ingredients in Vita-mix until compeltely smooth. Stir in by hand:
1 teaspoon vanilla extract
1/2 vanilla bean scraped
Pour in lined container and chill 2 hours or until set. Carefully flip onto plate, removing plastic or paper. Drizzle with agave nectar, maple syrup or agave caramel sauce.
Raw Agave Caramel Sauce:
1 cup raw agave nectar
1/4+ teaspoon salt, to taste
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
Blend in VitaMix for 20 seconds. Taste for salt. Chill in freezer 3 hours. Remove to soften before serving.