Freefrom Sesame Seed and Chocolate flans
Wheat, gluten, corn, soya, nightshade,dairy & egg free; can be nut free

You could also use ground almonds as a base for these flans – both taste and texture would be slightly softer.
The pineapple flan is held together by the chocolate, the pomegranate one by the melted sugar.

2 tbsp caster (fine white) sugar or 2 tbsp maple or agave syrup
3 tbsp toasted or white sesame seeds (or ground almonds)
115g / 4ozs dark (70% cocoa solids minimum) dairy-free (bittersweet) chocolate
1 tbsp brandy (for the caster sugar flan only)
fresh pineapple and redcurrants, or pomegranate seeds.

Caster sugar flan:
In a heavy pan gently heat the caster (fine white) sugar until it melts and turns light brown. Remove from the heat at once and add the sesame seeds. Stir well to make sure that all are coated.
Lightly oil a piece of aluminium foil and spread the sesame seed mixture out on it. To get it flat, oil a second piece of foil, lay it over the top and roll it lightly with a rolling pin. Allow to cool and harden.

Melt the chocolate in a double boiler or a microwave, then very gently stir in the brandy - the chocolate will probably change texture and thicken. Immediately spread it over the sesame seeds and top with whichever fruit you are using.

Maple or agave syrup flan:
In a heavy pan heat the syrup gently then add the sesame seeds. Remove from the heat and spread on oiled foil as for the first flan.
Heat the chocolate as before and pour over the sesame seeds. Allow to cool slightly then cover with whichever fruit you are using.
Carefully remove to the fridge to cool and harden.

Serves 6 – per portion
155cals – 2g protein
9g total fat – 3.5g sat / 3g mono / 2g poly
16g carbohydrate of which 15g sugar
1g fibre – 3mg sodium / 0.07g salt
56mg calcium

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