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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.


Amaretti Cookies - about 30 units*


  • Prepare the Bonet the night before - and store it in the refrigerator.
  • cup vegan butter
  • 1 Tablespoon cocoa powder
  • ½ tsp agar agar powder
  • ¼ tsp Xanthan Gum optional, helps to create a velvety texture
  • ¼ tsp salt
  • 1 cup un-sweetened plant based milk almond or soy
  • 1 cup Coconut milk 18% fat
  • cup maple syrup by taste
  • 20 gram vegan dark chocolate 70% cocoa solids
  • one espresso shot
  • 1 Tablespoon dark spiced rum or amaretto
  • tsp 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


Amaretti Cookies

  • Preheat oven to 150 Celsius - 302 F
  • Line an oven pan with baking paper
  • Mix all ingredients by hand or food processor until you get a dough.
  • 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.
  • Bake in the center of the oven for about 30 minutes - until golden brown.
  • Remove the cookies from the oven, and allow them to cool before taking them out of the mold.


  • Melt vegan butter in a small saucepan over low heat.
  • Add: cocoa powder, agar agar, xanthan gum and salt, mix well.
  • Add almond milk, coconut milk, and maple syrup, increase to medium-high heat, and cook, while stirring, until boiling.
  • Add the chocolate - continue to cook while stirring until the chocolate melts.
  • 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.
  • Add the rest of the ingredients: Espresso, almond extract, and dark rum. Mix well. Add the ground Amaretti cookies and mix well.
  • 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

  • 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.
  • Garnish with amaretti cookie crumbs, vegan whipped cream, orange fillets, mango sauce, chocolate sauce, or caramel sauce.


  • Instead of making Amaretti cookies at home, you can use purchased almond cookies, preferring gluten-free, where the percentage of almonds is higher.
Tried this recipe?Let us know how it was!