Hazelnut Maple Cookie, Candied Citrus, Warm Cinnamon Syrup

Makes 6-8 flans

Cookie (base)

• 1¼ cups hazelnuts
• ½ cup maple sugar, fine
• 1 teaspoon cinnamon
• 1 tablespoon coconut butter
• ½ teaspoon sea salt

In a food processor, process all ingredients until finely minced and beginning to stick. For service, on the plate you will serve the flan, using a hollow cylinder, press 2-3 tablespoons of the mixture to form a round cookie base for the flan.

Blueberry Flan

• 3 cups fresh blueberries
• 1 cup young Thai coconut meat (or ¾ cup cashews, soaked)
• 4 tablespoons coconut butter
• 2 tablespoons agave
• ½ lemon, juiced
• ½ teaspoon fresh nutmeg, ground
• 1 teaspoon Acai Powder
• pinch of sea salt

In a high-speed blender, blend all ingredients until smooth. Now
using small flan cups, pour 1 tablespoon agave to coat the sides
of each cup. Pour blueberry mixture into each cup, filling to the
top. Place flan cups on tray and refrigerate overnight to set.

Syrup

• 1 cup yacon, maple or dark agave syrup
• ½ tablespoon freshly ground cinnamon stick
• ½ teaspoon freshly ground nutmeg
• 1 teaspoon carob powder

In small bowl stir ingredients together. Either place on a burner
to warm on low heat prior to serving, or place bowl in dehydrator
on high to warm. Drizzle on flan right before serving.

Candied Citrus

• 2 oranges
• ½ cup agave

Using a small ring zester, zest long strings of the orange peel. Dip
long zests into agave and place on Tefl ex sheet in shape of choice.
Dehydrate for 4-6 hours or until crisp. Gently remove candied zest
from Teflex when dry and store in freezer prior to serving so it
remains crisp.

To serve

When flans have set, using a toothpick drag around the sides of each
flan to loosen up. Place hazelnut cookie in middle of each plate, flip
flan cup over onto cookie, and slowly lift, releasing the flan. Garnish
with a drizzle of warm cinnamon syrup and candied citrus.

By Chad Sarno, one of the world’s leading chefs specialising in raw and living foods. For more information see chadsarno.com