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Bonet - Vegan Almond and Chocolate Flan Gluten-Free

Start by cooking a cream similar to Creme Brulee; add cocoa, chocolate, almond extract, rum, and espresso. Next, add ground almond cookies; transfer to individual pans or a loaf pan, and let cool. To serve: Turn over on a plate, garnish with Amaretti Cookie crumbs, fruit, whipped cream, or any topping that comes to mind.
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Ingredients Method Notes

Ingredients
 
 

Amaretti Cookies - about 30 units*
Bonet
  • Prepare the Bonet the night before - and store it in the refrigerator.
  • ⅓ cup vegan butter
  • 1 Tablespoon cocoa powder
  • ½ teaspoon agar agar powder
  • ¼ teaspoon Xanthan Gum optional, helps to create a velvety texture
  • ¼ teaspoon salt
  • 1 cup un-sweetened plant based milk almond or soy
  • 1 cup Coconut milk 18% fat
  • ⅔ cup maple syrup by taste
  • 20 gram vegan dark chocolate 70% cocoa solids
  • one espresso shot
  • 1 Tablespoon dark spiced rum or amaretto
  • teaspoon almond extract
  • 150 gram Amaretti cookies, ground in a food processor to fine crumbs (not powder) or store bought gluten-free almond cookies
For Serving
  • Amarti cookie crumbs, vegan whipped cream, mango sauce, chocolate or caramel syrup

Method
 

Amaretti Cookies
  1. Preheat oven to 150 Celsius - 302 F
  2. Line an oven pan with baking paper
  3. Mix all ingredients by hand or food processor until you get a dough.
  4. Using a spoon, form balls 2cm (0.78 inches) in diameter (no more) and place them on the oven pan at 2-3cm (0.78 - 1.18 inches) from each other.
  5. Bake in the center of the oven for about 30 minutes - until golden brown.
  6. Remove the cookies from the oven, and allow them to cool before taking them out of the mold.
Bonet
  1. Melt vegan butter in a small saucepan over low heat.
  2. Add: cocoa powder, agar agar, xanthan gum and salt, mix well.
  3. Add almond milk, coconut milk, and maple syrup, increase to medium-high heat, and cook, while stirring, until boiling.
  4. Add the chocolate - continue to cook while stirring until the chocolate melts.
  5. Remove from the heat and cool for about 10 minutes. Stir occasionally with a whisk to speed up the cooling - do not cool too long, so the mixture will not set.
  6. Add the rest of the ingredients: Espresso, almond extract, and dark rum. Mix well. Add the ground Amaretti cookies and mix well.
  7. Transfer to individual molds or a loaf pan. Cool to room temperature. Place in the fridge and refrigerate overnight until the Bonet sets.
For Serving
  1. Turn the Bonet over on a serving plate. If it doesn't come out easily - pass a knife around the edges, turn over again, tap on the bottom, and release slowly.
  2. Garnish with amaretti cookie crumbs, vegan whipped cream, orange fillets, mango sauce, chocolate sauce, or caramel sauce.

Notes

  • Instead of making Amaretti cookies at home, you can use purchased almond cookies, preferring gluten-free, where the percentage of almonds is higher.

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