Pour C&H® Turbinado Sugar into a medium sauce pot and set to medium-low heat. Let the sugar dissolve, gently swirling the pot but not stirring, until the sugar completely dissolves, about 8 to 9 minutes. Immediately remove pot from heat and pour caramel into ramekins. Gently lift and tilt ramekins to coat the inside with caramel.
In the blender, combine the oat milk, C&H® Organic Raw Cane Sugar, chickpea flour, and cocoa powder. Blend until smooth.
In a medium sauce pot, combine the coconut milk, bitter sweet chocolate, and agar agar in a medium sauce pot, bring to a simmer.
Pour the mixture in the blender into the pot and simmer for 5 minutes, stirring constantly until the chocolate has melted and the mixture has thickened slightly. Remove from the heat. Let cool for 10 minutes, then pour into ramekins. Place ramekins in the fridge for at least 5 hours to let the flan set.
To release the flan from the mold, fill a shallow pan with hot water. Dip the bottom of the ramekin in the hot water for 3 – 5 minutes. Use a small knife or offset spatula to carefully loosen the edges of the flan. Turn flan over onto a plate, shake gently to release flan and remove ramekin. Top with fresh raspberries.