For Flan Custard:
1 cup raw cashews, soaked 4 hours or more and rinsed
1 package (25g) agar agar powder, dissolved in 1/2 cup 118ºF filtered water
2 cups nut mylk or young Thai coconut water
1 cup young Thai coconut meat
3/4 cup light-color agave nectar
2/3 cup coconut butter
1/3 cup mashed ripe banana (approx 1/2 medium banana)
2 T organic vanilla
1/4 teaspoon sea salt

• Blend all ingredients in a blender until completely smooth.
• Set out 12 individual 3″ flan ring molds or on serving dishes. Pour flan custard into molds.
• Refrigerate overnight.

For Caramel Sauce:
6 medjool or 9 smaller dates, pitted and soaked 30 minutes, then peeled
6 T amber-color agave nectar
3 T organic maple syrup
6 T raw (preferably amber-color) honey
3 T freshly squeezed lemon juice
Pinch of sea salt

• Combine ingredients in a blender until very smooth.
• If not using sauce immediately store in a glass jar in refrigerator until ready to use. Before using bring sauce back to room temperature (you can place it in its jar in a dehydrator for 5-10 minutes) to warm it up to pouring consistency.

To Serve:
1 T unsulphered mollasses or yakon syrup (www.rawganique.com)
Orange or lemon zest for garnish

• Gently run knife dipped in warm water around each flan to separate the flan from walls of molds, then carefully lift molds straight up off of flans.
• Make a pool of Caramel Sauce on top of each flan, drizzle with molasses or yacon syrup in a design over caramel sauce and garnish with citrus zeat.

Note: If you have leftover Flan custard keep it in the refrigerator and eat like a pudding or add to smoothies. Left over Caramel Sauce in great on raw ice cream or on raw granola with sliced banana.