Superfood Recipe

Sacha Inchi Cacao Crunch Brownies

Name: Sacha Inchi Cacao Crunch Brownies
Prep time: 15 min
Cook time: 30 min
Ingredients: Caramelrnrn t1u00a0cup soft medjool dates; pittedrn t1/4 cup raw tahinirn t2 tbsp maple syruprn t1/4 tsp sea saltrn t2 tsp pure vanilla extractrn t1 tsp maple extract (optional)rn t1/2 cup water (or as needed)rnrnBrowniernrnrnrnrn t1 cup choppedu00a0Imlaku2019esh Organicsu00a0Sacha Inchi Seedsrn t1/2 cupu00a0Imlaku2019esh Organicsu00a0Cacao Powderrn t1/2 cup coconutu00a0oilrn t1/4 cup raw tahinirn t1 cup coconut sugarrn t2 flax eggs*rn t2 teaspoon vanilla extractrn t1 tsp maple extract (optional)rn t1 cup gluten-free flourrn t1/4 teaspoon sea salt

Sacha Inchi seeds are deliciously crunchy with a rich nuttiness that adds a touch of umami to complement desserts wonderfully! Amy Lyon, the creative behind the plant-based blog Fragrant Vanilla, did an incredible job balancing sweet and savory with her amazing Sacha Inchi Cacao Crunch Brownies. This creation is too good not to share! It’s easy to make; whip up a batch for that holiday potluck!

Recipe Overview
Chef	Fragrant Vanilla
Prep Time	15 min
Cook Time	30 min
Yield	1 dozen

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)

Brownie

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

Shop Cacao Powder

Shop Sacha Inchi

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.

*To make flax eggs, simply mix together 2 Tbsp ground flax seeds, and 6 Tbsp filtered water and let sit in the refrigerator for 15 minutes before using in the recipe.

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