Raw Blueberry, Lavender & Coconut Flan
June 13, 2019
"From our weekday newspaper The West Australian and their healthy gut feature. Times are estimated and cook time is refrigeration time as there is not cooking."
- Serving Size: 1 (67.4 g)
- Calories 151.3
- Total Fat - 12.8 g
- Saturated Fat - 11.1 g
- Cholesterol - 0 mg
- Sodium - 35.8 mg
- Total Carbohydrate - 10 g
- Dietary Fiber - 1.4 g
- Sugars - 7.1 g
- Protein - 0.4 g
- Calcium - 6.7 mg
- Iron - 0.2 mg
- Vitamin C - 3.8 mg
- Thiamin - 0 mg
Lightly grease a 3 cm (1¼ in) deep, 20 cm (8 in) springform tart tin with coconut oil and refrigerate to set.
To prepare the base, blend all ingredients in a food processor until the mixture begins to bind and then press the mix into the prepared tin to cover the base and sides and smooth over and compact with the back of a spoon and refrigerate for 15 minutes, or until firmly set.
Meanwhile, to prepare the filling, pour the cold water into a small bowl and sprinkle the gelatin over the surface in an even layer and set aside for 10 minutes to bloom.
In a medium saucepan, simmer the blueberries over a low–medium heat for 10 minutes, or until soft and pulpy and then add the gelatin mixture and stir to dissolve and set aside to cool slightly.
Combine the cooled blueberries, coconut cream, vanilla, lavender and stevia in a highspeed blender and blend until smooth and then pour the filling into the base and refrigerate for 4 hours, or until firm enough that the surface springs back when pressed.
Decorate the flan with some fresh blueberries, pecans, toasted coconut and edible flowers and serve with coconut yoghurt, if desired.
Cover and store in the refrigerator for up to 5 days.
TIP - Strawberries would work just as well with this recipe, as would blackberries.
Tips & Variations
No special items needed.