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Posted on Mar 17, 2017 in Featured, Uncategorized | 0 comments

Vegan Matcha Flan

Vegan Matcha Flan

This dish is a cute, fun, and creative little dessert. It is simple and easy to make, but tastes and looks otherwise. It is perfect for serving to guests, but it isn’t so rich and decadent that it needs to be saved for special occasions only. On the contrary, you and your family can enjoy this treat whenever you feel like it. This dessert is gluten-free, dairy-free, nut-free, soy-free, and vegan.


2 tsp Omega Nutrition Matcha Green Tea powder

1 cup full fat coconut milk

2-3 tbsp dark organic maple syrup (depending on how sweet you would like it)

2 tsp agar agar (flakes or powdered agar strips)

1 tsp Omega Nutrition Coconut Oil (for greasing your ramekins/serving bowls)

You will also need some garnish, such as chocolate shavings, fresh lemon zest, mint or basil leaves, high quality sea salt or pink salt.

You could also add fruit or nuts on top, depending on allergies or dietary restrictions of course. I think this dish would be fantastic in the summertime served with plump blackberries and slivered almonds. Whatever you do, it is probably best to keep it light and fresh. You don’t want flavours that are going to overpower the matcha.

For serving, you will want nice small ramekins or similarly sized cups or bowls. I was able to fill 4 small ramekins with the amount I made. If you need to make enough for additional guests, I would recommend doubling the recipe above.

Before you start, use your coconut oil to grease the ramekins. This ensures that the flan scoops out easily later on.

Next, combine all of the remaining ingredients in your smallest saucepan and heat on the stove over a Medium heat, stirring continuously with a whisk. Agar is activated by heat and it will probably take around 5 min for you to notice that the mixture is thickening as you are stirring. That’s the agar dissolving and working the same way as a powdered gelatin would. You don’t need to bring it to a boil completely, just a good strong simmer.

A note about using agar: Most recently when I made this, my corner store did not have any agar flakes but they did have agar strips. I bought those and turned them into powder, using a spice grinder, and it seemed to work just as well.

If for any reason, your agar is not completely dissolving, you can use an immersion blender and speed up the process a little. If you don’t have an immersion blender, you can transfer the mixture to something like a Magic Bullet or a mini blender, which will also work. This will also help to break up and blend any little clumps of matcha that you might still have as well.

Once the mixture is well combined and has thickened, it is ready to be evenly distributed into the greased ramekins.

Pop them into the fridge for a few hours (or into the freezer for 45-60 min) and garnish right before serving.



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