Fast & Easy Vegan Flan

I had an extra block of soft tofu from my Asian food market run and was craving something sweet so I whipped together this light and satisfying whole-food, plant-base flan. Growing up, my aunt Eva from Mallorca Spain made the very best flan I could remember trying. She always kept it light and used grapefruit juice to cut down the amount of sugar. Grapefruit also gave the flan a light signature perfume unlike no other, and so I use grapefruit in my vegan version today.

Vegan, Sugar-Free Flan

by Sarah Farsh April 2, 2020

• 1 block organic semi-soft tofu
• 1/2 tsp fresh ground nutmeg
• 1/2 tsp cinnamon
• 1 grapefruit, juiced
• pinch pink salt
• juice 1 lime, plus zest
• splash black coffee dark roast (optional, use from your morning dose) 
• 1 tsp stevia powder
• 2 tsp date syrup
• 2 tbsp maple syrup
• 1 tsp vanilla bean powder

In a VitaMix or high powered blender, blend all ingredients together smooth. Poor into desired serving vessel and cool in fridge to set/firm overnight. Drizzle more maple syrup on top before serving and sprinkle with coconut flakes.