- serves 8
INGREDIENTS
Roasted Strawberries
- 750 g strawberries, hulled
- 1/ 2 cup (125 ml) water
Base
- 1 1/ 2 cups (150 g) ground almonds
- 4 medjool dates, pitted & coarsely chopped
- 2 tablespoons ground linseeds
- 2 tablespoons melted coconut butter
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- pinch himalayan salt
Filling
- 1/ 4 cup (60 ml) cold water
- 4 teaspoons grass-fed powdered gelatin
- 1 cup (250 ml) coconut cream
- 1/ 4 cup (60 ml) COLLAGEN Inner Beauty Boost
- 1 tablespoon maple syrup
- 1/ 2 teaspoon vanilla bean paste
To decorate
- 2 tablespoons COLLAGEN Inner Beauty Boost
- 1 1/ 2 cups (375 ml) natural yoghurt
- 1/ 2 teaspoon vanilla bean powder
METHOD
- Preheat the oven to 180 °C. Lightly grease a 20 cm (base measurement) flan or pie dish with coconut oil. Refrigerate to set.
- To prepare the roasted strawberries, spread the strawberries onto a medium tray. Pour over the water. Bake for 25–30 minutes, until softened. Set two-thirds of the strawberries aside to cool for the filling. Set the remaining strawberries aside for the topping.
- Meanwhile to prepare the base, combine all of the ingredients in a high-speed blender. Blend until mixture begins to bind together. Press into the prepared dish to cover the base and sides. Smooth over with the back of a spoon to compact down. Refrigerate for 15 minutes, or until set firm.
- For the filling, pour the water in a small bowl and sprinkle the gelatine over the surface in an even layer. Set aside for 10 minutes, to soften.
- Gently heat the coconut cream in a small saucepan, until hot. Add the softened gelatine and stir to combine. Set aside to cool.
- Combine the cooled gelatin cream, prepared roasted strawberries (which you set aside for the filling) and remaining ingredients in a high-speed food processor. Blend until smooth.
- Pour the filling into the base and refrigerate for 4 hours, or until set.
- To prepare the topping, pour the TBC collagen liquid over the remaining cooled roasted strawberries and stir to combine. Mix the yoghurt and vanilla together in a medium bowl.
- Decorate the flan with vanilla yoghurt and roasted strawberries.
- Slice to serve.
Cover and store in the refrigerator for up to 5 days.
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