I have eaten so many clafoutis when I was a kid, I can say I am quite picky with this dessert. It has to be both creamy and firm with a thin grilled upper layer. Also, the fruits have to bring some nice acidity to counterbalance the sweet custard base.
So when I looked for vegan options, I was unsure of the results. I have made a few trials before coming with this recipe, which makes a very nice plant based alternative to dairy clafoutis.
My kids are always careful when they try a vegan dessert 🙂 and this one has definitely been tested and approved 🙂
I hope you will enjoy it and as always, please share any feedbacks you may have.
THIS RECIPE IS
- Vegan
- Sweet with a nice acidity twist
- 100% easy
- Yummy
INGREDIENTS
- 300 grs silken tofu
- 1/2 cup almond milk
- ¼ cup coconut milk
- 1 tsp almond extract
- 2 tbsp corn starch (I add a little curcuma to give a nice yellow hue)
- 3 tbsp aquafaba (canned chickpea brine)
- 1 tbsp rhum
- 1 tsp lemon zest
- ½ cup raw organic sugar
- ½ cup all-purpose flour (or GF for GF option)
- 8 to 10 fresh ripe apricots, halved and deseeded
DIRECTIONS
- Preheat the oven to 200C.
- Grease or lay a 20 cm diameter baking dish with baking paper
- In your food processor blend until smooth all ingredients except the flour and the apricots
- Add the flour and blend quickly and at high speed to incorporate fully
- Pour it in your dish and put in the oven for 40 min (should become golden on the edges with a soft center)
- Let it cool and dust a little icing sugar (optional but the apricots will bring some acidity when baked)
- Enjoy !
NOTE
You can chose other fruits: cherries, peaches, pears, even prunes. If you use cherries, keep the seeds !