Classic Sarah recipe that was almost all eaten before I managed to snap a quick picture!!! These are vegan, raw and scrumptious!

I made individual sized mini-flans based on the Key Lime Pie recipe and adapted it for some chocolate lover friends for dessert for a wonderful dinner party last weekend.

The base is the same as the Key Lime Pie … but I tweaked it for this recipe and this is enough for four small, 10cm diameter flan dishes:

1/2 cup macadamia nuts
1/2 cup almonds
1/2 cup dessicated coconut
1/2 cup coconut butter
1/2 cup coconut oil

I blended the nuts to a fine meal and put the lot in a heavy based frypan to lightly toast. When coloured slightly, add the coconut butter and oil so they melt and coat all the nuts.

When cooled, press into the flan dishes to make a lovely base for the flan. Press evenly almost 1cm thick and gently press down well. Put in the fridge to set hard. While they are in the fridge, make the filling …

200ml tin of thick coconut cream
1/2 cup coconut butter
1/2 cup coconut oil
2 tablespoons raw cacao powder
1 tablespoon of set honey or agave or whatever you choose – or leave this out altogether!

Melt the coconut butter and oil either in a saucepan or in the microwave till runny.

In a bowl, mix all the ingredients and hand mix till combined.

Pour the filling into the set flan bases right up to the top.

If you have any leftover nut base or filling, grab a little tea cup and make some little ones for fun 🙂

These rock!!!!!

In a small saucepan, melt