Vegan Rhubarb and Chia Custard Flan

My garden rhubarb has gone a little crazy this year which is fantastic! I love the taste of rhubarb, and the fact it consistently appears in the garden each year without much input from me. 

This flan is so easy to make. Go easy on the turmeric which is fantastic for adding a little yellow to the 'custard' but you don't want it tasting too bitter. 

You will need to make this the night before to give the chia seeds chance to set. Once they have it can be kept in the fridge for 2 or 3 days. 

INGREDIENTS (makes a large flan 10 - 12 servings)

150g ground almonds

150g oats (gluten free) 

2 tbsp maple syrup

150ml coconut oil (melted)


4 stalks rhubarb

2 tsp coconut sugar

2 tins coconut milk

1 tsp vanilla extract

6 tbsp chia seeds

1 tsp ground turmeric

1 tsp ground cardamon

2 tbsp maple syrup

Pinch of pink salt

Flaked almonds, coconut flakes, lemon zest to decorate


Add all the base ingredients to a bowl and mix well

Press firmly into a flan tin and pop in the oven for 15 mins at 160c

Meanwhile gently warm the coconut oil in a pan, add the turmeric, cardamon, maple syrup, vanilla and salt

Once it's all melted and combined, allow to cool and stir in the chia seeds

In a separate pan gently warm the rhubarb with a spoonful or two of coconut sugar until it softens. You want it sour to create a contrast to the sweet custard

Pour the cooled 'custard' onto the flan base, add the rhubarb - it might sink into the custard which is just fine

Pop back into the fridge overnight to set

Decorate with almonds, coconut and lemon zest


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