Raspberry Coconut Flan

It's not just the colour that we surprise you within this amazing flan....one of our firm favourites in the Total Sweet office.

Please note that this recipe has quite a lot of xylitol in, thus it isn’t suitable for anyone who is sensitive to its laxative effects or small children

• 100g hazelnut, almonds or pecans
• 100g unsalted, unroasted cashew nuts
• 80g Total Sweet Xylitol
• 2tsp water
• ½ tsp vanilla extract

For the filling:

• 100g unsalted, unroasted cashew nuts.
• 45g desiccated coconut
• 135g Total Sweet Xylitol
• 180g raspberries
• 75g coconut oil
• ½ tsp vanilla extract

Method:

For the base:

1. Grind all the nuts to a powder in the coffee grinder.
2. Add the Total Sweet and mix them together. Add the water and vanilla extract and mix everything together until the ingredients stick together when you press them between your fingers.
3. Press the mixture into the base and sides of the flan tin and place in the fridge to firm up.

For the filling:

1. Grind the cashews to a powder in the coffee grinder followed by the desiccated coconut.
2. Mix together the cashews, desiccated coconut, Total Sweet and vanilla extract. 
3. Add the raspberries and thoroughly mash everything together.
4. Gently melt the coconut oil to a liquid so that it’s warm but not too hot (if the weather or your kitchen is hot the coconut oil may well already be liquid).
5. Add a little oil at a time to the rest of the ingredients, stirring constantly so that it’s completely mixed in.
6. Scoop the filling over the base, smooth the surface and place in the fridge for a couple of hours to set.
7. Take out of the fridge shortly before serving and very carefully remove the fluted flan ring, leaving the dessert on the base. Cut into slices and serve.