For the Caramel:

1/2 cup Sucanat

1/4 cup water

Place the sugar and water in a small pot over medium heat. Stir until sugar is dissolved and bring to a rapid boil. Lower heat, simmer and cook until sauce becomes thick and coats back of spoon. Pour into the bottom of 8" cake pan.

For the Custard:

2 cups Silk soy creamer

2 tsp agar-agar powder

1/2 cup firm Mori Nu silken tofu

4 oz. Tofutti cream cheese

1/4 cup organic sugar

1 Tbl vanilla extract

Pinch of sea salt

While caramel is cooking, place the Silk creamer in a medium pot and stir in the agar agar. Bring to a boil, then reduce the heat to low and cook, stirring often, for 5 minutes, or until the agar has dissolved. Put the tofu, cream cheese, sugar, vanilla, salt, and soy creamer mixture in a blender and blend until very smooth. Pour into cake pan over the syrup, cover with plastic wrap, and refrigerate for at least 1 1/2 hours. To remove, slide a knife around the perimeter of the cake pan and lightly shake side to side. If the flan doesn't loosen, dip the bottom of the cake pan in hot water for about 15 seconds, then turn over onto a plate. Garnish with fresh berries.