Feb 12, 2017

Choclate Flan, Dairy Free & Gluten Free

Valentine's Day is here and nothing says, "I love you" like an allergy free desert, especially if it's homemade. Yes, believe it or not this adorable little chocolate decadent heart is dairy free as well as gluten free.  I took my traditional coconut flan (I will post later) which I make with cream cheese and converted it to dairy free by substituting the cream cheese with silken tofu. The result was fabulous!  I know being gluten free is difficult but being dairy free as well is damn near impossible!   

Trust me I don't usually do tofu so it was pretty daring for me.  The flavor is rich, creamy and chocolaty and the chili powder adds just the right amount spice. You DO NOT taste the tofu.

Valentine's day is also my Birthday....Yay!! OK I lied, my birthday is actually the day after but I have been celebrating it on Valentines Day for so long that I believe it myself. You can't blame me for wanting to be born on a day that celebrates LOVE.  I guess I am a romantic at heart. I want to emphasize what I said earlier....nothing says, "I Love You" like an allergy free desert.  When you have food allergies, you get used to saying, "no thank you, I can't have that." The joy I feel when someone says, "yes you can" because they made it with your restrictions in mind is just indescribable!! There are no words needed, it truly says, I double love you! PS: I know the points are a little higher than I would want but the recipe was made and I didn't think it was fair NOT to post it. Besides, its Valentine's Day! Manage your points appropriately and you'll be fine! 

Chocolate Flan


  • 3/4 cup of sugar (to caramelize)
  • 1/4 cup water
  • 1 can of coconut milk Lite (13 oz)
  • 1 can of cream of coconut (Coco Lopez) 15 oz
  • 3 oz raw organic chocolate (GFDF)
  • 1 tsp chili powder
  • 2 eggs
  • 3 egg whites
  • 1 Tbsp vanilla
  • 1/8 tsp cinnamon
  • 1/4 tsp lemon rinds
  • 1 pkg silken tofu (firm) Mori-Nu  

Yields: 15 Servings, Serving size: 1 heart (1/4 cup) Smart points: 11,  Calories: 244.7,  Total Fat: 10.6gms,  Saturated Fat: .3g,  Cholesterol: 24.8mg,  Sodium: 41.6mg, Carbs: 33.8g, Fiber: .4g, Sugars: 31.1g, Protein: 3.4g


    Heat oven to 375 degrees

     I used the silicon hearts and it worked but you have to be very careful when you put them in the water bath. I added the hot water and put a small towel in the pan and then placed the hearts on top.  I still lost a couple (the silicone cups tilted and water came in).  but there were plenty left, since this makes 15 hearts, a little over 1/4 cup in each heart.  I actually only made 9 hearts and put the rest in ramekins.
    Caramelize Sugar: pour sugar in a heavy bottomed small pan with 1/4 cup of water on medium high heat until sugar dissolves. do not stir,  once in awhile just swirl the sugar in the pan. Heat until the sugar starts to look amber colored about 10 min. Careful not to let it burn. When you see it starting to turn color, reduce to low and swirl till you get the nice rich amber color. Pour  about 2 tsp of sugar in each heart, swirl the heart so that it covers the bottom and a little around the sides. let cool,  it will harden quickly. 

    Heat coconut milk in a small saucepan, add Cinnamon, chili and chocolate till chocolate is melted. let cool

    Blender: combine all of the ingredients; coconut cream, vanilla, eggs, lemon rinds, tofu and the cooled chocolate mix. blend for about 30 seconds. pour chocolate custard into the caramelized hearts

    Cook: put the hearts into a roasting pan to be cooked in a "water bath" pour hot water into roasting pan to come up halfway to hearts. bake for approx 30 min until the sides are firm and the middle jiggles a bit. cover tightly with plastic wrap and chill overnight.

    Run a small sharp knife around edges, place a desert plate over the top and invert each heart

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