Inspired by my Creme Caramel recipe, this silky smooth chocolate flan comes with a chewy cookie dough crust!
It's no-bake, gluten-free, not too sweet, and super addicting. Let's (no) bake!
It starts with the cookie dough layer that consists of almond flour combined with oat flour. Then comes maple syrup that helps create a slightly sticky dough and hold everything together. Finally, we have a dash of vanilla extract for flavor, a pinch of salt, and chocolate chips.
Once you have a dough, press it down firmly into a springform pan into an even layer.
Now onto the chocolate flan! I went with a mix of almond milk and coconut cream for a richer mouthfeel. Coconut sugar to sweeten, cocoa powder, salt, and agar as well as cornstarch to help it thicken once it cools down.
Combine all the ingredients in a saucepan and bring to a boil before pouring over the cookie dough crust.
Refrigerate for a couple of hours to let the flan thicken and it's ready to serve!
I hope you will all love this chocolate flan! Chocolate chips add a nice crunch and the chewy cookie dough balances with the silky smooth chocolate flan!
If you are looking for more chocolate dessert, check out these Chocolate Mousse Praline Domes, Healthier Chocolate Candy Bars, Fudgy Chocolate Layer Cake, or these No-Bake Chocolate Mousse Brownies!
Let me know in the comments if you try this recipe!
Chocolate Flan with Cookie Dough Crust
- 1 and ½ cup almond flour
- 18 tablespoon oat flour
- 5 tablespoon maple syrup
- 2 teaspoon vanilla extract
- 2 teaspoon coconut oil, soft
- ⅛ teaspoon salt
- ¼ cup chocolate chips (mini are best)
- 1 and ½ cup almond milk
- 1 cup coconut cream
- 10 tablespoon cocoa powder
- ¼ cup coconut sugar
- 2 tablespoon cornstarch
- ¾ teaspoon agar agar powder
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- Optional: toasted coconut for topping
- In a medium-size mixing bowl, combine the almond flour, oat flour, maple syrup, vanilla extract, coconut oil, and salt. Mix until it forms a dough. Stir in the chocolate chips and mix again until fully incorporated.
- Line the bottom of a 7-inch springform pan with parchment paper. Transfer the cookie dough to the prepared pan and press it down firmly into an even layer. Refrigerate for at least 1 hour.
- Add the almond milk, coconut cream, cocoa powder, coconut sugar, cornstarch, and salt to a medium-size saucepan. Heat over medium heat, whisking regularly to dissolve the sugar and cocoa powder.
- In a small bowl, dissolve the agar powder in one tablespoon of almond milk. Add it to the saucepan. Keep heating and whisking until it starts to boil. As soon as it boils, remove from heat, stir in the vanilla extract and whisk again to incorporate. Let the chocolate mixture cool for about 20 minutes before pouring over the cookie dough crust. Note: a skin may have formed on top of the chocolate mixture, remove it using a spoon before pouring into the pan.
- Let it cool for another hour at room temperature before transferring to the refrigerator. Refrigerate at least 2 hours before serving.
- Top with toasted coconut and serve fresh! This chocolate flan will keep for up to 3 days in the refrigerator.
Could this be frozen?
I guess it could.
what can i replace coconut milk with?
It's coconut cream, I'm afraid there is no good substitute here as it helps make the flan firmer.
Devine! Turned out amazing. I do prefer it a bit more on the sweeter side, so I’ll add a bit more maple syrup or coconut sugar next time.
Thanks for your feedback Dolev! 🙂
The crust is super good. I did the flours myself from almonds and wholewheat oats. The pudding came out too with too strong coconut flavour (and fat). I think because the coconut cream I used is concentrated. Next time will try with something lighter like alpro chocolate pudding for instance. Thanks a lot.
Well, maybe try with regular coconut cream next time! 😉
Anyway, glad you liked it!
I accidently purchased creamed coconut rather than coconut cream, but it worked really well!
Now to refine and finesse! I might even try a bit of nut butter in the base for a bit of variety!
Thanks for another fab recipe!
You're welcome Markham!
Thanks for your feedback 🙂
Looks amaizing !
Je voulais faire la recette mais une amie m'a dit qu'elle n'était pas fan de chocolat. Vous croyez que je peux adapter le flan et ne pas mettre de poudre de cacao ? Remplacer par de la poudre d'amande peut etre ? Merci pour votre feedback
Je pense que pour la partie flan vous pouvez tout simplement omettre le cacao en poudre 🙂
Hi Thomas! When you say coconut cream, doe you mean in the can? Liquid and all or just the thick part of the cream? Thanks in advance. Looks delish!
Yes, the thick part of the cream that is on top after refrigerating a can of full-fat coconut milk.