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Vegan Banana Caramel Flan

Vegan Banana Caramel Flan

By: Lisa Guy

This delicious flan not only tastes amazing but is also good for you. Bananas are one of the best sources of vitamin B6, required by the body for healthy nervous system function. This important vitamin is needed to make neurotransmitters serotonin and GABA, and for energy production in muscles. Bananas are rich in potassium, which helps maintain a healthy functioning heart and nervous system as well as keep blood pressure levels normal.



Prep time

Cook time



  • ½ cup raw almonds
  • 1¾ cups gluten-free rolled oats
  • ¼ cup coconut oil, soft
  • 2 tbsp pure maple syrup or honey
  • 1½ cups Medjool dates, pitted
  • ¼ cup macadamia or cashew nut butter
  • ½ tsp vanilla bean paste or extract
  • ½ tsp ground cinnamon
  • 2 tbsp natural or coconut yoghurt
  • 2 ripe bananas, sliced
  • Dark vegan chocolate, grated


  • To make the crust, preheat oven to 180°C. Grease and line the base of 4 individual tart tins with baking paper.
  • Place the almonds and rolled oats in a food processor and blitz into a crumb. Then add coconut oil and pure maple syrup or honey and process until the mixture is crumbly. If the mixture is too dry, add 1-2 tsp oil.
  • Divide the base mixture into the tart tins and press the mixture into the base and sides. Place in the oven for 12 mins or until the bases are golden brown.
  • To make the caramel filling, soak the dates in boiling water for 5 mins.
  • Drain, then place dates in a food processor with the macadamia nut butter, vanilla bean paste and cinnamon. Blend into a smooth and creamy consistency.
  • Allow bases to cool and top with sliced banana, then cover with caramel.
  • Place natural or coconut yoghurt on top of each tart and top with sliced banana and grated dark chocolate.
  • Serve immediately or refrigerate for later.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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