Recipe Overview |
|
|---|---|
| Title | Sacha Inchi Cacao Crunch Brownies |
| Chef | Fragrant Vanilla |
| Prep Time | 15 min |
| Cook Time | 30 min |
| Yield | 1 dozen |
Ingredients:
Caramel
- 1 cup soft medjool dates, pitted
- 1/4 cup raw tahini
- 2 tbsp maple syrup
- 1/4 tsp sea salt
- 2 tsp pure vanilla extract
- 1 tsp maple extract (optional)
- 1/2 cup water (or as needed)
- 1 cup chopped Imlak'esh Organics Sacha Inchi Seeds
- 1/2 cup Imlak'esh Organics Cacao Powder
- 1/2 cup coconut oil
- 1/4 cup raw tahini
- 1 cup coconut sugar
- 2 flax eggs*
- 2 teaspoon vanilla extract
- 1 tsp maple extract (optional)
- 1 cup gluten-free flour
- 1/4 teaspoon sea salt
Directions:
- To make the caramel, combine all ingredients in a blender and blend until smooth (adding a little water if necessary, it should be the consistency of pourable but still thick caramel). Pour into a bowl and set aside.
- Whisk together the coconut sugar, coconut oil and tahini until well combined and the sugar is starting to break down. Add the flax egg and vanilla, and beat until smooth. Add flour, Cacao Powder and sea salt, and beat until smooth. Stir in Sacha Inchi Seeds.
- Scrape the batter into an oiled 8×8 inch pan, then drop the caramel over it in 2 tbsp amounts, and swirl it with a knife.
- Place in the oven, and bake for 30-35 minutes or until set.
- Let cool before cutting into bars.
